Ingredients

• 1 cup flour
• 2 Tbsp. sugar
• 1/2 cup cold butter
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts, toasted
• 1 package cream cheese, softened (8oz.)
• 1 cup confectioners' sugar
• 1 carton frozen whipped topping, thawed, divided
• 1 can cherry pie filling
• 1 1/2 cup semisweet chocolate chips
• 2 1/2 cup cold milk
• 2 package instant vanilla pudding mix (3oz. each)
• Chocolate curls, opt.

Directions

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.

By Robin from Washington, IA