Mocha Sundae Pie

• 1 pkg. chocolate fudge whipped dessert mix
• 1 tbsp. instant quality coffee
• 2 tbsp. white creme de cacao
• 1 cup (approx.) marshmallow topping

Combine dessert mix with instant coffee; then prepare as directed on package. Pour into crumb crust. Chill at least 1 hour. Just before serving, blend creme de cacao with marshmallow topping. Spoon about 2 tablespoons marshmallow topping over each serving of pie.

Crumb Crust:

Combine 1 cup fine graham cracker or zwieback crumbs and 3 tablespoons sugar. Mix in 1/4 cup softened butter or margarine. Press firmly on bottom and sides of 8-inch pie pan. Bake at 375 degrees for 8 minutes. Cool before filling.