German Chocolate Pie in Coconut Crust
1 pkg. (7 oz.) Baker’s Angel Flake Coconut (2 2/3 cups)
1/3 cup margarine, melted
1 pkg. (4 oz.) German Sweet Chocolate
1/2 cup milk
4 oz. cream cheese, softened
2 tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed
Mix coconut and margarine. Press onto bottom and up sides of 9″ pie plate. Bake at 300ยบ for 20-30 minutes or until golden brown. Cool.
Microwave chocolate and 2 tbsp. milk for one minute. Stir. If needed melt again for 20 seconds. Stir until chocolate is completely melted.
Beat in cream cheese, sugar, and remaining milk with whisk until well blended. Refrigerate for about ten minutes to cool. Gently fold in Cool Whip until smooth. Spoon into crust.
Freeze until firm. Let stand about 15 minutes before eating. Store in freezer.