Serves: 5
Total Calories: 537
Microwave marshmallows and milk in large microwave safe bowl on HIGH 2 minutes or until marshmallows are melted. Stir mixture to combine. Blend in cream chesse and chocolate syrup until well combined. Refrigerate about 30 minutes or until slightly thickened and cool. Fold in whipped topping. Fill each waffle bowl with 3/4 cup chocolate mixture. Sprinkle with coconut. Top with additional chocolate syrup, if desired. Serve immediately.
This Creamy Chocolate Coconut Pies recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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