Easy Toasted Coconut Pie

Name: Easy Toasted Coconut Pie
Ingredients: 2 baker's semi-sweet chocolate baking squares, chopped; 3/4 cup baker's angel flake coconut, toasted, divided; 2 cups thawed Cool Whip Topping, divided; 1 honey maid graham cracker pie crust (6 oz.); 1 1/2 cups cold milk; 1 (3 1/2 ounce) package jell-o instant coconut cream pudding mix

6 ingredients

3 steps

Ingredients

2 baker's semi-sweet chocolate baking squares, chopped
3/4 cup baker's angel flake coconut, toasted, divided
2 cups thawed Cool Whip Topping, divided
1 honey maid graham cracker pie crust (6 oz.)
1 1/2 cups cold milk
1 (3 1/2 ounce) package jell-o instant coconut cream pudding mix

Directions

1

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.
2

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
3

REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.