Ingredients

• 3.5 cups milk
• 2 , 4 serving size
• 4 , 3.5 ounce
• 3 tablespoons mini dark chocolate chips , divided
• 1 chocolate sandwich cookie crumb crust , such as an OREO® crust
• 1 tablespoon slivered almonds
• 2 cups frozen whipped topping , thawed
• 1 Mounds candy bar , chopped
• 0.25 cups chocolate sauce , or to taste

Instructions

1. 1 Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
2. 2 Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
3. 3 Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
4. 4 Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.

Nutrition per serving