It was born out of a "what's in the pantry" moment, so I didn't have toasted coconut or chopped mounds bars to top it off, but I'd highly recommend either one.
Graham Cracker Crust (recipe below)
1 box cook & serve coconut pudding
1 1/2 Cups milk
1 8oz Cool-Whip (thawed & divided)
1 Cup Milk Chocolate Chips
Melt the chocolate chips in a double boiler or in the microwave. Allow to cool to room temperature and combine with one cup of the cool-whip. (The chocolate will seize a little if your Cool-Whip is cold-that's okay). Spread on crust (it's okay if the crust is warm). Combine pudding mix and milk in a saucepan and bring to boil over medium heat while stirring. Gently pour the pudding into the crust. Refridgerate at least 3 hours until set. Top with remaining Cool-Whip and toasted coconut or chopped Mounds candy bars.
Graham Cracker Crust
1 1/2 Cups fine graham cracker crumbs
2 Tbl. sugar
6 Tbl. melted salted butter
Preheat oven to 375°. Combine ingredients and press into a pie pan (8 in for thick crust, 9 in for thick crust). Bake 10-15 minutes until edges just begin to brown.