1 refrigerated pie crust, softened as directed on package
2 packages (8 oz each) cream cheese, softened
1/2 cup chopped pecans
1/3 cup powdered sugar
2 tbsp instant espresso coffee powder or granules
1 container (12 oz) frozen whipped topping, thawed
1 cup strawberry fruit spread
2 tsp baking cocoa
3/4 cup flaked coconut, toasted
Heat oven to 450. In 10 or 9 inch pie pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, about 15 minutes.
Meanwhile, in medium bowl, mix cheese, pecans, powdered sugar and coffee granules. Gently fold in 1 cup of whipped topping. Spread evely over crust.
In another medium bowl, place remaining whipped topping; gently fold in fruit spread until well mixed. Spread evenly over cheese mixture.
Using fine-mesh strainer, spinkle cocoa over whipped topping mixture. Sprinkl with coconut. Refridgerate at least 1 1/2 hours until chilled.
*to toast coconut, spread in ungreased shallow pan; bake uncovered at 350 for 5 to 7 minutes, stirring occasionally, until golden brown.