1Place marshmallows in the top of a double boiler. add instant coffee to the boinling water. Pour over the marshmallows. Melt together over medium/medium high heat untill fully melted and smooth consistency. Place double boiler(minus the lower pot) in the fridge and chill about 1 hour.
2Meanwhile reserve 14 whole chocolate wafers and finely crush remainder. (I usually do this in a ziplok bacg to save time and mess)After finely crushed set aside 1tbsp for topping. Mix melted butter with crumbs and press into the bottom of a 10-10 1/2 springform pan. Stand the 14 whole wafers around the edge of the pan carefully pressing into the crumbs a bit.
3Whip the whipping cream. Remove the coffee mixture from the fridge and using your beaters whip mixture until smooth and frothy. Fold whipped cream and coffee mixture together and pour into the springform pan. Smooth to wafer edges. Sprinkle reserved crumbs over top.
Chill at least 1 hour.
4Remove springform side carefully and cut in pie like pieces.
Serve and watch it disappear!! yummmy!