1 1/3 cup grated coconut
2 Tbsp. butter or margarine(melted)
1 tsp instant coffee
2 tbsp water
1 (7 1/2 oz) milk chocolate candy bar with almonds (Hersheys, for instance
4 cups Cool Whip
Combine coconut and butter or margarine; press into 8 inch pie plate. Bake in oven at 325F for 10 minutes or until golden. Cool thoroughly. In small sauce pan dissolve coffee in water. Add chocolate bar. Stir chocolate mixture over low heat until melted. Cool. Fold in Cool Whip. Pile into coconut crust. Garnish with chocolate curls. Chill in freezer several hours or overnight. Remove from freezer several minutes before serving.