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Add a photoServings: 8
Ingredients
- 7 ounce BAKER'S ANGEL FLAKE Coconut, (2 2/3 c.)
- 1/3 c. Butter or possibly margarine melted
- 4 ounce BAKER'S GERMAN'S Sweet Baking Chocolate
- 1/2 c. Lowfat milk divided
- 4 ounce PHILADELPHIA BRAND Cream Cheese softened
- 2 Tbsp. Sugar
- 8 ounce Cold WHIP Whipped Topping thawed
Directions
- MIX coconut and butter. Press onto bottom and up sides of 9-inch pie plate.
- Bake 20 to 30 min or possibly till golden. Cold on wire rack.
- MICROWAVE chocolate and 2 Tbsp. of the lowfat milk in large microwavable bowl on HIGH 1 1/2 to 2 min or possibly till chocolate is almost melted, stirring halfway through heating time. Stir till chocolate is completely melted.
- BEAT in cream cheese, sugar and remaining lowfat milk with wire whisk till well blended. Chill about 10 min to cold. Gently stir in whipped topping till smooth. Spoon into crust.
- FREEZE 4 hrs or possibly till hard. Garnish with additional whipped topping and toasted coconut and chocolate candies. Let stand at room temperature about 15 min or possibly till pie can be cut easily. Store leftover pie in freezer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 244 | |
| Calories from Fat 181 | 74% |
| Total Fat 20.71g | 26% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 130mg | 5% |
| Potassium 119mg | 3% |
| Total Carbs 13.15g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 11.9g | 8% |
| Protein 2.71g | 4% |
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