Candy Bar Pie

1. 1

   Combine coconut and butter or margarine; press into 8-inch pie plate.

2. 2

   Bake at 325u00b0 until coconut is golden, about 10 minutes. Cool thoroughly.

3. 3

   In small saucepan, dissolve coffee powder in 2 tablespoons water; add chocolate bar.

4. 4

   Stir chocolate mixture over low heat until melted; cool.

5. 5

   Fold in whipped dessert topping; pile into coconut crust.

6. 6

   Chill in freezer several hours or overnight.

7. 7

   (It will not freeze solid.)

* Per serving · 4 servings · Values may vary.

No additional tips available.