Chocolate Coconut Pie

Ingredients

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.