Instructions: MIX coconut and butter. Press onto bottom and up sides of 9-inch pie plate.

Bake 20 to 30 minutes or until golden brown. Cool on wire rack.

MICROWAVE chocolate and 2 Tbsp. of the milk in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

BEAT in cream cheese, sugar and remaining milk with wire whisk until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust.

FREEZE 4 hours or until firm. Garnish with additional whipped topping and toasted coconut and chocolate candies. Let stand at room temperature about 15 minutes or until pie can be cut easily. Store leftover pie in freezer.

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