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Ingredients
- 1 (10 oz.) pkg. coconut
- 2 Tbsp. butter, melted
- 4 Hershey's chocolate pecan bars, melted
- 1 (8 oz.) container Cool Whip
Method
- Combine coconut and butter; mix well.
- Press into a 9-inch pie pan (bottom and sides).
- Bake at 325° until golden brown, about 20 minutes; cool.
- Mix slightly cooled Hershey bars with Cool Whip.
- Spoon into cooled crust.
- Garnish with chocolate shavings.
- Freeze.
- Serve frozen.
- Store in freezer.