1 (9 inch) prepared graham cracker crust
2 1/2 cups white sugar
2 1/2 cups packed light brown sugar
1 1/2 cups lemon juice
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) can frozen coconut cream
3 cups milk chocolate chips
In a large container, coat the bottom and sides of jar with cooking spray. Add 1, the sugar, brown sugar, lemon juice and pudding mix. Stir to completely coat.
Pour coconut cream into a small microwave-safe bowl and microwave about 15 minutes, until whipped and smooth. Separate 2, pour gradually over graham cracker crust in microwave oven.
Heat 5 minutes in microwave or until heated through. Spread coconut cream mixture over graham cracker crust.
Beat 3/4 cup milk chocolate chips into whipped cream filling. Serve warm or at room temperature.
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