-1/4 cup semi sweet chocolate chips
-3/4 cup sweetened coconut flakes
-8 oz whipped topping, thawed
-1 graham pie crust
-1 1/2 cups milk
-1 (3 oz) package coconut cream cook and serve pudding
Melt the chocolate. Toast the coconut flakes.
Mix the melted chocolate with 1/4 cup of the toasted coconut and 1 cup of the whipped topping. Mix very well, then pour over crust.
Mix the milk and pudding in a small sauce pan. Stirring occasionally, bring to a boil. Once boiling, remove from heat and gently pour over chocolate mixture. Place in the fridge for 4 hours.
When ready to serve, spread the remaining whipped topping on top and sprinkle with the rest of the toasted coconut. Slice and enjoy!