Almond Joy Dessert

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Crust:

2T. melted butter

1 1/2 C. coconut

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Filling:

1 (7 1/2 oz.) Hershey with almonds

1 T. dry instant coffee dissolved in 1 T. water

1 large Cool Whip, plus 1 cup

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Crust: Mix butter and coconut together and press into a 9 x 13 cake

pan. Bake at 325 for 10 min.; cool.

Then top with the following mixture. In the top of a double boiler (I

use microwave) heat and mix until of even consistency the hershey,

and coffee. Fold into Cool Whip and spread over crust;

freeze until ready to eat.

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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.

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