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1 9-inch prepared graham cracker crust
1 oz chocolate
1 small package instant vanilla pudding mix
3 tablespoons instant coffee granules
1 cup cold milk
1 12-oz container frozen whipped topping, thawed
1 1.5-oz bar milk chocolate candy (optional)
1. In a medium bowl combine pudding mix and coffee granules.
2. Add milk, and whisk until smooth.
3. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
4. Spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours.
5. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler. Sprinkle curls on top of pie before serving.
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