Cold Almond Joy Dessert

CRUST:

2 tablespoons melted butter + 1 1/2 c. coconut

FILLING:

1 Hershey bar with almonds (7 1/2 oz)

1 tablespoon dry instant coffee

1 large cool whip, + 1 c.

Mix butter and coconut together and press into a 9 x 13 cake pan. Bake at 325ºF for 10 minutes.; cool. Then top with the following mixture. In the top of a double boiler, heat and mix until of even consistency the Hershey, water and coffee.

Fold into Cool Whip and spread over crust; freeze until ready to eat.

Garnish with Cool Whip and remaining 1/2 oz. of the 8 oz. Hershey bar, grate the chocolate from the Hershey fine for the garnish.

Serves 12 large portions.