Recipe - Mocca Marange Torte

CRUST FOR CUP BASE
1 cn Coconut
16 Foil cups
3 tablespoon Margarine

CREME
2 tablespoon Milk
2 tablespoon Instant coffee
1 Bar (One half lb) chocolate with
almonds
1 Container (12 oz) frozen
whipped topping

Mix coconut and margarine together and press into foil cups. Bake 350 until
toasted; cool. Melt chocolate with milk and coffee; cool. Fold in topping
saving some for garnish. Spoon creme over base, adding topping and cherry.
Makes 16

Posted to EATL Digest 05 Feb 97 by mary curtis curtism@FUSE.NET on Feb
6, 1997.