Mix the water and the instant coffee in a measuring cup and let it sit for a few minutes to dissolve.

Meanwhile, make the crust. Place the Oreos in a a gallon size ziploc bag and seal it almost all the way (you need to leave some room for the air to escape). Roll with a rolling pin until you get coarse crumbs. Place crumbs in a medium sized bowl and stir in softened butter.

Press the crust into a 9x9 baking dish. The crust won’t be solid, it will be more chunky and loose.

Place cream cheese in a large mixing bowl. Mix with a hand mixer until smooth. Whisk in powdered sugar and coffee.

Stir in one cup of cool whip. Gently spread over the crust.

Wipe out one of the bowls you’ve already used (no need to wash). Add the pudding mix and milk and whisk until smooth. Once pudding has set up (just a minute or so), spread over cream cheese layer. Spread the remaining Cool

Whip over the top.

Cover and chill for 4 hours or overnight.

Before serving, place warmed hot fudge ice cream topping in a sandwich sized ziploc bag. Cut off one tip and pipe criss-cross stripes on top of the Cool Whip. Sprinkle with almonds.