Easy Toasted Coconut Pie

• 2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
• 1-1/2 cups cold milk

1. Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended.
2. Spread onto bottom of pie crust.
3. Refrigerate until ready to use.
4. Beat pudding mix and milk with whisk 2 min.
5. ; pour into crust.
6. Let stand 5 min.
7. Top with remaining COOL WHIP and coconut.
8. Refrigerate 4 hours.

chocolate, topping, s angel, ready, cold milk

Taken from www.kraftrecipes.com/recipes/easy-toasted-coconut-pie-73974.aspx (may not work)