Easy Toasted Coconut Pie

• 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

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.

baking squares, coconut, topping, honey, cold milk, jello

Taken from www.food.com/recipe/easy-toasted-coconut-pie-137075 (may not work)