GERMAN SWEET CHOCOLATE PUDDING PIE

1/3 cup margarine
1/3 cup firmly packed brown sugar
1/3 cup Baker’s Angel Flake Coconut (optional)
1/3 cup chopped pecans
1 baked pastry shell (9-inch)
2 packages (4-serving size EACH) JELL-O Chocolate or Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 cups milk
1 (4 ounce) package Baker’s German’s Sweet Chocolate, broken into pieces
1 cup thawed Cool Whip Non-Dairy Whipped Topping

Heat margarine, sugar, coconut and pecans in small saucepan until margarine and sugar are melted and mixture comes to boll. Boil 30 seconds. Spread on bottom of pastry shell.

Stir pudding mix into milk in medium saucepan. Add chocolate. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring occasionally. Pour over coconut mixture. Place plastic wrap on surface of pudding mixture.

Refrigerate at least 4 hours or until set.

Remove plastic wrap. Spread with whipped topping. Garnish as desired.

Store leftover pie in refrigerator.

Makes 8 servings
Source: Magazine recipe clipping: Jell-O Pudding ad, General Mills Inc., 1994