1/2 cup butter
2 cup vanilla wafer crumbs
1 package regular chocolate pudding mix
2 cups milk
1 package whipped topping mix
1/4 cup sifted powdered sugar
1½ teaspoon instant coffee granules or powder
1/2 cup cold milk
1/2 teaspoon vanilla
1/4 cup toasted slivered almonds
To make crust, melt butter in small saucepan, about 2-3 minutes. Stir in vanilla wafer crumbs. Press firmly into a 9-inch pie plate and set aside. Combine chocolate pudding mix with 2 cups of milk in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture starts to boil, about 5 minutes. Remove from heat and pour into crumb crust. Chill. Combine whipped topping mix, powdered sugar, and coffee granules in a small mixer bowl. Add remaining 1/2 cup milk and vanilla. Beat until light and fluffy. Spread over chilled chocolate layer in crust. Top with almonds and chill 3-4 hours.
Beverly
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