Almond Joy Dessert

Crust:
2 Tbsp. melted butter
1 1/2 Cups coconut

Filling:
1 (7 1/2 oz.) Hershey with almonds
1 Tbsp. dry instant coffee dissolved in 1 Tbsp. water
1 large Cool Whip, plus 1 cup

Crust: Mix butter and coconut together and press into a 9 x 13 cake pan. Bake at 325� for 10 minutes; cool. Then top with the following mixture.

In the top of a double boiler (I use the microwave) heat and mix until of even consistency the Hershey bar 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