I made this pie for a get together the other night and it was a hit!
It is so easy to make and a perfect light desert!
what you need
2 squares BAKER'S Semi-Sweet Chocolate, chopped
2 cups thawed COOL WHIP Whipped Topping, divided
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding
*You can Also Make this Low Calorie by using fat free cool whip, milk and pudding * I also used extra coconut
Make It
MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. Add 1 cup of the whipped topping and 1/4 cup of the coconut; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing the filling.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon into crust. Top with the remaining 1 cup whipped topping and remaining 1/2 cup coconut.
REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.
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