Chocolate Ribbon Coconut Pie - cooking recipe

Ingredients

2 c. coconut, divided
4 sq. semi-sweet chocolate
2 Tbsp. milk
1 prepared graham cracker crust
1 3/4 c. cold milk
2 (4 oz.) pkg. Jell-O vanilla instant pudding and pie filling
3 1/2 c. thawed Cool Whip non-dairy whipped topping
1 Tbsp. margarine or butter

Preparation

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