PATTI - VDRJ67A
6 oz Semi-sweet chocolate squares
1/4 c  Margarine
2 2/3 c  Flaked coconut
8 oz Cream cheese; softened
2 1/2 c  Half & half; cold
1 lg Chocolate instant pudding
2 tb Unsweetened cocoa
1 tb Powdered sugar

Place chocolate in heavy saucepan over very low heat; stir constantly until
just melted. Remove 2 tbls of melted chocolate; set aside. Stir margarine
into remaining chocolate in saucepan until melted. Gradually stir in
coconut, tossing to coat evenly. Press mix into a 9×13″ pan which has been
lined with foil. Beat cream cheese at medium speed of electric mixer until
smooth; beat in reserved 2 tbls chocolate. Gradually mix in half & half.
Add pudding mix. Beat at low speed until well blended, about 1 minute. Pour
over crust. Freeze until firm, about 4 hours or overnight. Mix together
cocoa and sugar in a small bowl; sift over truffle mixture. Lift foil from
pan onto cutting board; let stand for 10 minutes to soften slightly. Cut
into diamonds, squares or triangles.