In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 9x13 inch baking dish. Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool on a wire rack. In a small mixing bowl, beat cream cheese until fluffy. Add confectioners' sugar; beat until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill. In a microwave-safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes, or until soft-set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set. Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls, if desired.
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