1 (9 inch) prepared chocolate graham cracker crust
1 (3.5 oz.) pkg. instant vanilla pudding mix
3 T. instant coffee granules
1 c. cold milk
1 (12 oz.) container frozen whipped topping, thawed
1 (1.5 oz.) bar milk chocolate candy
In a medium bowl combine pudding mix and coffee granules. Add milk and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
Spread remaining whipped topping over pie filling and refrigerate an additional 2-3 hours. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler. Sprinkle curls on top of pie before serving.