Candy Bar Pie

Directions

1. 1
   Combine coconut and butter or margarine; press into 8-inch pie plate.
2. 2
   Bake at 325° 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.)