Instructions: Pour half and half into large bowl. Add pudding mix and coffee. Beat with wire whisk until well blended, about 1 minute. Let stand 5 minutes. Fold in whipped topping.

In blender or food processor, chop Juliettes, add margarine and press into pie pan. Spoon filling over crust and freeze until firm, about 6 hours or overnight.

Remove from freezer and let stand 10 minutes to soften before serving. Top with fudge sauce. Store leftover pie in freezer.

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