Submitted by Starscr292
6 squares Baker's semi-sweet chocolate
1/4 c. butter
7 oz. Baker's Angel Flake coconut
8 oz. cream cheese, softened
2-1/2 c. milk or half and half
1 pkg. (4 oz.) instant chocolate pudding
1 c. thawed Cool Whip
2 squares Baker's semi-sweet chocolate, grated
Line a 13 x 9 baking pan with waxed paper to extend over the sides of the pan.
Heat chocolate and butter over low heat or in microwave on medium power for 2 minutes until butter is melted. Stir until completely smooth; reserve 2 Tbsp.
Stir chocolate into coconut, toss to coat evenly. Press mixture into baking pan.
Beat cream cheese at medium speed of electric mixer until smooth; beat in reserved chocolate. Gradually beat in milk.
Add pudding mix. Beat at low speed until well blended, about 2 minutes. Gently fold in whipped topping. Pour over crust. Sprinkle with grated chocolate, pressing lightly. Freeze until firm, about 4 hours or overnight.
Remove from freezer. Run knife around outside. Lift from pan onto cutting board. Remove waxed paper. Cut into diamonds, squares or triangles. Store leftover treats in the refrigerator or freezer.