2 squares Baker's Semi-Sweet Chocolate, chopped
2 cups thawed Cool Whip Whipped Topping, divided
1 Graham Cracker Pie Crust
3/4 cup Baker's Angel Flake Coconut
1 1/2 cups cold milk
1 pkg (3.4 oz) Jell-O Coconut Cream Flavor Instant Pudding
Microwave chocolate in medium microwaveable bowl on high for 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Add 1 cup Cool Whip and 1/4 cup coconut; stir until well blended. Spread onto bottom of crust. Beat milk and pudding mix with whisk 2 minutes; spoon over chocolate layer in crust. Top with remaining Cool Whip and coconut. Refrigerate 4 hours.