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Easy Chocolate Ribbon Coconut Pie

photo by:kraft
A graham cracker crust, a ribbon of chocolate and a creamy toasted coconut filling make this easy pie one of the first to go on the dessert buffet table.
15 min
4 hr 35 min
8 servings

What You Need

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

Make It

SPREAD 1 cup coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. (Watch carefully as coconut can easily burn.) Cool.

MEANWHILE, microwave chocolate, 2 Tbsp. milk and butter in small microwaveable bowl 2 min. or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.

BEAT pudding mixes and 1-1/2 cups milk in large bowl with whisk 2 min. Let stand 1 min. or until thickened. Stir in 1-3/4 cups COOL WHIP and remaining (untoasted) coconut; spread over chocolate layer in crust.

ADD 3/4 cup toasted coconut to remaining COOL WHIP; stir gently until blended. Spread over pudding layer; sprinkle with remaining toasted coconut. Refrigerate 4 hours or until firm.

Kraft Kitchens Tips

Sweets can be part of a balanced diet but remember to keep tabs on portions.
Special Extra
Sprinkle with ground cinnamon just before serving.
How to Safely Store COOL WHIP Desserts
Whether made ahead or leftover, desserts prepared or garnished with COOL WHIP Whipped Topping should be covered and stored in the refrigerator.
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