Easy Chocolate Ribbon Coconut Pie

• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
• 2 Tbsp. milk
• 1 Tbsp. butter or margarine
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Spread 1 cup coconut onto bottom of microwaveable pie plate.
2. Microwave on HIGH 3 min.
3. or until lightly browned, stirring every minute.
4. (Watch carefully as coconut can easily burn.)
5. Cool.
6. Meanwhile, microwave chocolate, 2 Tbsp.
7. milk and butter in small microwaveable bowl 2 min.
8. or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
9. Spread onto bottom of crust.
10. Refrigerate 15 min.
11. or until chocolate is firm.
12. Beat pudding mixes and 1-1/2 cups milk in large bowl with whisk 2 min.
13. Let stand 1 min.
14. or until thickened.
15. Stir in 1-3/4 cups COOL WHIP and remaining (untoasted) coconut; spread over chocolate layer in crust.
16. Add 3/4 cup toasted coconut to remaining COOL WHIP; stir gently until blended.
17. Spread over pudding layer; sprinkle with remaining toasted coconut.
18. Refrigerate 4 hours or until firm.

s angel, chocolate, milk, butter, ready, milk

Taken from www.kraftrecipes.com/recipes/easy-chocolate-ribbon-coconut-pie-156980.aspx (may not work)