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Candy Crust Ice Cream Pie

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2/3 cup semisweet chocolate bits
cup butter
cup milk
2 cans flaked coconut
1 quart cherry vanilla ice cream


Combine first 3 ingredients in small saucepan. Cook over low heat until chocolate melts, stirring to blend. Fold in coconut. Spread on bottom and side of greased 9 inch pie plate. Chill until firm. Fill shell with ice cream. Freeze until serving time. Thaw in refrigerator for 20 minutes before slicing. Garnish with sweetened whipped cream.

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