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Easy Toasted Coconut Pie




Source of Recipe


BAKER'S


List of Ingredients




2 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
2 cups thawed COOL WHIP Whipped Topping, 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 & Pie Filling



Recipe



MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing 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 remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.