Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
Refrigerate 4 hours.
Enjoy a serving of this creamy coconut pie on special occasions.
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.