Almond Mocha Pie

1 teaspoon instant coffee granules

2 tablespoons boiling water

1 7 ounce milk chocolate candy bar with almonds

1 8 ounce carton frozen whipped topping - thawed

1 9 inch pastry shell - baked

chocolate curls and additional whipped topping - optional

In a small bowl, dissolve coffee in boiling water; set aside.

In a microwave or sauce pan, melt the candy bar; cool slightly.

Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.

Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.