1 frozen 9-inch deep dish pie shell, thawed & pricked with fork
1/3 c. butter
1/3 c. firmly packed brown sugar
1/3 c. chopped pecans
1/3 c. Baker's angle flake coconut
1 pkg. (6 serving size) Jello vanilla flavor pudding & pie filling
1 pkg. (4 oz.) Baker's German's sweet chocolate, broken in pieces
2 1/2 c. milk
1 c. thawed Birds Eye Cool Whip whipped topping

Bake pie shell at 425 degrees until shell begins to brown. Combine butter, brown sugar, pecans and coconut in saucepan. Heat until butter and sugar are melted, stirring occasionally. Spread in bottom of hot pie shell. Return to oven for 5 minutes or until bubbly; cool. Combine pie filling mix, chocolate and milk in saucepan.

Cook and stir over medium heat until mixture comes to a full bubbling boil. Cool 5 minutes, stirring occasionally. Pour over coconut mixture in shell. Cover surface with plastic wrap. Chill at least 4 hours. Before serving, remove plastic wrap and garnish with whipped topping and sprinkle with additional coconut, if desired.