Instructions: Place chocolate in heavy saucepan over very low heat; stir constantly until just melted. Remove 2 tbls of melted chocolate; set aside. Stir margarine into remaining chocolate in saucepan until melted. Gradually stir in coconut, tossing to coat evenly. Press mix into a 9x13" pan which has been lined with foil. Beat cream cheese at medium speed of electric mixer until smooth; beat in reserved 2 tbls chocolate. Gradually mix in half & half.

Add pudding mix. Beat at low speed until well blended, about 1 minute. Pour over crust. Freeze until firm, about 4 hours or overnight. Mix together cocoa and sugar in a small bowl; sift over truffle mixture. Lift foil from pan onto cutting board; let stand for 10 minutes to soften slightly. Cut into diamonds, squares or triangles.

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