Serves: 5
Total Calories: 956
Grind ice cream cones and combine with melted margarine. Press into 9-inch pie plate to form crust. Place in freezer. Microwave hot fudge sauce until pourable. Pour into prepared crust and return to freezer. Put ice cream in a medium bowl. Add instant coffee that has been stirred into hot water. Beat until blended and pour on top of fudge sauce. Return to freezer until solid. Top with whipped topping and grated chocolate bar. Freeze. Let set at room temperature for 5 minutes before serving.
This Krunch Kone Koffee Pie recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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