*2 Chocolate cookie pie crust
1 lrg. bag coconut
1-1 1/2 cups pecans
1 stick margarine
8 oz. cream cheese
1 can Eagle Brand Milk
16 oz. Cool Whip
Chocolate syrup

Melt magarine and mix with coconut & pecans. Put on cookie sheet and toast in 350 oven until brown. Stir ever once in awhile. COOL Completely.
Mix cream cheese, Eagle Brand Milk, and Cool Whip together.
Layer in pie crusts:
1. Cream cheese mixture
2. Toasted coconuts & pecans
3. Drizzle chocolate syrup
4. Repeat 1,2,3
Freeze overnight.

We like the version listed below better because it is so rich you can cut smaller portions.

*Make chocolate crust with chocolate graham crackers or oreo cookie crumbs(purchased in a box already crushed)
2 cups crumbs/6 tbs. sugar/1 stick margarine
Press into 9 x 13 pan and layer ingredients as above.

submitted by Becky Jane 3-7-99