Candy Bar Pie Recipe

1. Use enough melted butter to mix into coconut so you will have enough coconut mixture to press into sides and bottom of 9 inch pie pan. Bake coconut crust in a 350 F oven until toasted. Cool and chill well.

2. Break up candy bar and and place in saucepan with coffee and melt over lowest heat, stirring until smooth. Cool slightly and fold in whipped cream or whipped topping. Spoon mixture in the chilled crust and top with some sliced almonds. Decorate with some cherries. Garnish with whipped cream rosettes if desired. Freeze pie at least 4 hours before serving.