Toasted Coconut Pie

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2 squares of Semi-Sweet Baking Chocolate (chopped)

2 cups Cool Whip (Thawed)

1/4 cup Coconut

1 (3-1/2 ounce) package Jello Coconut Cream Cook and Serve Pudding Mix

1-1/2 cups Milk

1 Pie Crust (I'll use This)

Microwave chocolate in glass bowl for 1 minute.

Stir until chocolate is melted.

Add 1/4 cup coconut and 1 cup cool whip, stir until mixed well.

Spread onto bottom of crust, refrigerate while preparing filling.

Mix pudding and milk in medium saucepan.

Bring to full boil on medium heat, stirring constantly.

Gently pour over chocolate.

Refrigerate for 4 hours.

Top with Remaining Cool Whip and Coconut.