CRUST:

2 tbsp. soft butter
1 1/2 c. shredded coconut

FILLING:

1 lg. Hershey bar with almonds (7 oz.)
1 (15 oz.) container Cool Whip

Mix coconut and butter together. Then press firmly and evenly against bottom and sides of 10 inch pie pan. Bake 15 to 20 minutes or until golden brown at 350 degrees.

Melt chocolate in a pan and add a little water (1 tablespoon). Mix chocolate with Cool Whip and put into baked pie crust. Freeze pie overnight.