Chocolate Ribbon Coconut Pie - cooking recipe

Ingredients

2 c. Baker's Angel Flake coconut, divided
4 sq. Baker's semi-sweet chocolate
2 Tbsp. milk
1 Tbsp. margarine or butter
1 prepared graham cracker crumb crust (6 oz.)
1 3/4 c. cold milk
2 (4 oz. serving) pkg. Jell-O vanilla flavor instant pudding and pie filling
3 1/2 c. thawed Cool Whip nondairy whipped topping

Preparation

Heat oven to 350\u00b0.
Spread 1 cup of the coconut evenly in shallow pan.
Toast 7 to 12 minutes or until lightly browned, stirring frequently.
Cool.