1 box Girl Scout Samoa cookies (14 cookies)
2 small boxes coconut cream pudding, instant or cooked
3 1/2 cups milk
3/4 cup flaked, sweetened coconut
1 ounce bittersweet chocolate
1 teaspoon butter
1 teaspoon cream

To make crust, break up cookies into a food processor. Process until cookies are evenly crumbed. Press into a 10-inch pie plate. Refrigerate for at least one hour.

For filling, make pudding according to box directions for pie filling, using the milk. If cooked pudding, let cool, stirring every five to 10 minutes. Pour into chilled pie crust.

For topping, heat oven to 325 degrees F.

Spread coconut flakes onto a cookie sheet and place in the oven for 10 minutes. Stir every couple of minutes to ensure it is evenly browned. Sprinkle toasted coconut on top of pie and refrigerate.

To make the chocolate drizzle, place the chocolate in a microwave-safe dish. Microwave at 50 percent power for one minute. Add butter and cook at 50 percent power for 30 to 60 seconds. Stir to mix. Continue microwaving and stirring until chocolate is melted. Add cream and mix well. Drizzle over coconut or place in a pastry bag and create any design. Refrigerate for three hours or overnight.