Heat hot fudge sauce as directed on package.
Pour into crust; tilt crust to evenly cover the bottom with fudge sauce.
Freeze until ready to use.
Pour milk into large bowl.
Add dry pudding mixes and coffee granules.
Beat with wire whisk 2 minutes or until well blended.
Gently stir in whipped topping.
Spoon into crust.
Freeze 4 hours or until firm.
Remove from freezer about 10 minutes before serving to soften slightly.
Store leftover pie in freezer.
*Variation- for Frozen Mocha Mud Pie: prepare as directed, using chocolate instant pudding and pie filling.*