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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is a Kraft Foods recipe... 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.
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