Easy Toasted Coconut Pie

Ingredients

• 3.4 oz jell-o coconut cream flavor pudding instant
• 0.8 cup baker's angel flake coconut divided toasted
• 6 oz ready-to-use graham cracker crumb crust 
• 1.5 cups milk cold
• 2 oz baker's semi-sweet chocolate melted ()
• 2 cups cool whip whipped topping divided thawed

Equipment

• whisk

Directions

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