1 (9 inch) prepared graham cracker crust
A piece of chocolate for curling garnish on top
1 (3.5 ounce) package instant vanilla pudding

mix 3 tablespoons instant coffee granules

1 cup cold milk
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) 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 to 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.