1 (9 inch) prepared chocolate cookie crumb crust
1 cup HERSHEY'S Milk chocolate chips
1 (3.3 ounce) package semi-sweet chocolate chips
1 (8 ounce) container HERSHEY'S Shredded coconut
1/4 cup milk
10 white chocolate candy kisses
1 cup HERSHEY'S nut butterscotch topping
1/2 cup miniature marshmallows
1 teaspoon vanilla extract
HEAT milk in small quantities over low-temperature oven.
COMB egg whites with drizzling milk until just moist. Add nut butterscotch topping and marshmallows. Beat until soft peaks form and pudding forms. Remove from heat.
Pour pudding mixture into baked crust. Sprinkle top with chocolate and marshmallows. Refrigerate 10 minutes, or until set. Cool completely. Store in refrigerator for 2 weeks. Beat butterscotch topping until smooth. Reserve mixture for topping.