1/4 c. butter, melted
1 1/2 c. fine OREO cookie crumbs
1 c. whipping cream
1 c. marshmallow creme
1 tsp. vanilla
1 oz. semi-sweet chocolate, grated
1/2 c. coconut
1/2 oz. semi-sweet chocolate, grated
1/4 c. coconut

Preheat oven to 375 degrees. Stir butter and cookie crumbs together until well moistened. Press evenly over bottom and up sides of 9 inch pie pan. Bake 8 minutes. Cool before filling.

In large bowl beat whipping cream until thick. Fold in marshmallow creme and vanilla. Gently fold in 1/2 cup coconut and 1 ounce chocolate. Spoon mixture into pie shell. Sprinkle remaining chocolate and coconut over top. Chill at least 2 hours before serving.