Easy Toasted Coconut Pie - cooking 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
Preparation
    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.
    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.
    REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.

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