CRUST:

2 c. angel flake coconut
1/4 c. butter, melted

FILLING:

2 2/3 c. cold milk
1 pkg. (6 serving size) jello chocolate instant pudding and pie filling OR use
Vanilla pudding and 3 tbsp. cocoa (add to pudding mix)
1 c. thawed Cool Whip
1/3 c. angel flake coconut (optional)

Combine butter and 2 cups coconut. Press evenly into 9-inch pie pan. Bake at 300 degrees for 20-30 minutes or until golden brown. Cool. Pour milk into bowl. Add pie filling mix; beat slowly by hand mixer or on low speed of electric mixer for 1 minute. Pour into coconut crust. Chill for 1 hour. Garnish with whipped topping. Add 1/3 cup coconut if desired.