Easy Toasted Coconut Pie

This is a Kraft Foods recipe...

• Ready In: 4 hrs 10 mins
• Serves: 8

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 1/2ounce) 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.