Crush the Chocolate Graham Crackers (12) into crumbs by placing them in a plastic bag and rolling them with a rolling pin or use a food processor if you have one.
In a 9-inch pie plate, combine the chocolate graham cracker crumbs with the Granulated Sugar (1/4 cup). Pour in the Butter (1/3 cup) and using a fork, mix the crumbs, sugar, and butter until the mixture resembles coarse sand. Make sure all crumbs are coated with butter. Stir in the Instant Coffee (1 teaspoon) until well combined.
Press the mixture firmly and evenly into the bottom of the pie dish. Refrigerate while preparing the pie filling.
In a large mixing bowl, blend together the cooled Coffee (3/4 cup), Half and Half (3/4 cup), and Vanilla Extract (1/2 teaspoon). Then stir in the Instant Chocolate Fudge Pudding Mix (3.5 ounce). With an electric mixer, beat on medium-high for about 3 minutes until creamy and smooth.
With a rubber spatula, gently fold in one tub of Whipped Topping (16 ounce) and the Chocolate Syrup (3 tablespoon). Don't over stir.
Pour the mocha filling evenly into the prepared pie crust.
Place the pie in the freezer for about 3 or 4 hours until it is frozen through and no longer jiggles in the center.
Top with more whipped topping and Chocolate Syrup before serving. Freeze leftovers. Enjoy!