1 Tbsp. butter or margarine
3/4 cup finely chopped PLANTERS Pecans, toasted
3/4 cup BAKER’S ANGEL FLAKE Coconut
1 qt. (4 cups) ice cream, any flavor, softened
1 cup thawed COOL WHIP Whipped Topping
3 maraschino cherries
LINE 9-inch pie plate with foil; lightly grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. Stir in pecans and coconut. Spread evenly onto bottom and up side of prepared pie plate.
REFRIGERATE 1 hour or until firm. Lift crust out of pie plate. Carefully peel off foil. Return crust to pie plate or place on serving plate. Fill with scoops of the ice cream; cover.
FREEZE 2 hours or until firm. Top with whipped topping and cherries just before serving. Store leftover pie in freezer.