2    Sq. unsweetened chocolate

           -2/3 cup sifted
           -confectioners'
      2    Tablesp. butter or sugar

           Margarine
           -1 1/2 cups snipped coconut
      2    Tablesp. hot milk or water 1

           -to 2 pt. ice cream
  HAS CHOCO-COCONUT CRUST
  Grease 8" pie plate. In double boiler, melt chocolate and butter; stir to
  blend. Combine milk and sugar; stir into chocolate mixture. Add coconut-
  mix well. Press to bottom and sides of pie plate. Refrigerate, to make
  firm. About 15 min. before serving, remove and let stand at room
  temperature. To serve, fill with ice cream.
  If You Have a Freezer. Form chocolate-coconut shell; fill at once with ice
  cream. Wrap and freeze. To serve, first let stand 15 min.
  Coconut-Crust Pie. Spread 2 tablesp. butter or margarine evenly in 8" pie
  plate. Pat 1 1/2 cups shredded coconut evenly into butter. Bake at 350C8 F.
  12 to 15 min., or until crisp and golden brown. Cool, serve as above,

  packing ice cream well into coconut shell.