Mix coconut and butter. Press onto bottom and up sides of 9-inch pie plate. Bake at 300°F for 20 to 30 minutes or until golden brown. Cool on wire rack.
Microwave chocolate and 2 tablespoons of the milk in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Beat in cream cheese, sugar and remaining milk with wire whisk until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust.
Freeze 4 hours or until firm. Garnish with additional whipped topping, toasted coconut and chocolate candies. Let stand at room temperature about 15 minutes or until pie can be cut easily. Store leftover pie in freezer.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.