Recipe - German Sweet Chocolate Pie In Coconut Crust

7 ounce BAKER'S ANGEL FLAKE Coconut;
(2 2/3 cups)
1/3 cup Butter or margarine melted
4 ounce BAKER'S GERMAN'S Sweet
Baking Chocolate
One half cup Milk divided
4 ounce PHILADELPHIA BRAND Cream
Cheese softened
2 tablespoon Sugar
8 ounce COOL WHIP Whipped Topping
thawed

MIX coconut and butter. Press onto bottom and up sides of 9inch pie plate.
Bake 20 to 30 minutes or until golden brown. Cool on wire rack.

MICROWAVE chocolate and 2 Tbsp. of the milk in large microwavable bowl on
HIGH 1 One half to 2 minutes or until chocolate is almost melted, stirring
halfway through heating time. Stir until chocolate is completely melted.

BEAT in cream cheese, sugar and remaining milk with wire whisk until well
blended. Refrigerate about 10 minutes to cool. Gently stir in whipped
topping until smooth. Spoon into crust.

FREEZE 4 hours or until firm. Garnish with additional whipped topping and
toasted coconut and chocolate candies. Let stand at room temperature about
15 minutes or until pie can be cut easily. Store leftover pie in freezer.

Recipe by: KRAFT WEBSITE

Posted to brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Jan 21, 1998