7 oz BAKER’S ANGEL FLAKE Coconut;
-(2 2/3 cups)
1/3 c Butter or margarine melted
4 oz BAKER’S GERMAN’S Sweet
-Baking Chocolate
1/2 c Milk divided
4 oz PHILADELPHIA BRAND Cream
-Cheese softened
2 tb Sugar
8 oz COOL WHIP Whipped Topping
-thawed
MIX coconut and butter. Press onto bottom and up sides of 9-inch pie plate.
Bake 20 to 30 minutes or until golden brown. Cool on wire rack.
MICROWAVE chocolate and 2 Tbsp. 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 and
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.
Yields
8 Servings