Easy Chocolate Coconut Cream Pie


Ingredients

1 unbaked (9-inch) pie crust

1 package (4-serving size) vanilla cook & serve pudding and pie filling mix*

1/2 cup sugar1/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

1-3/4 cups milk

1 cup MOUNDS Sweetened Coconut Flakes

2 cups frozen whipped topping, thawed

Directions

Bake pie crust; cool completely.

Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.

Microwave at HIGH (100%) 6 minutes, stirring every 2 minutes, with whisk, until mixture boils and is thickened and smooth. If necessary, microwave an additional 1 minute; stir.

Cool 5 minutes in bowl; stir in coconut.

Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling.

Cool; refrigerate 6 hours or until firm. Top with whipped topping. Garnish as desired.

8 servings.

* Do not use instant pudding mix.

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