Total Time
45mins
Prep 45 mins
Cook 0 mins

This a very rich dessert, really works well on hot summer days. It makes a large amount, but leftovers never seem to be a problem! LOL Time does not include chilling.

Ingredients Nutrition

Directions

  1. In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 9x13 baking dish. Bake at 350 for 15-18 minutes or until lightly browned. Cool on a wire rack.
  2. In a small mixing bowl, beat cream cheese until fluffy. Add confectioner's sugar; beat until smooth. Fold in 1 cup of the cool whip. Spread over crust. Top with pie filling; cover and chill.
  3. 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.
  4. Just before serving, spread remaining cool whip over dessert. Garnish with chocolate curls if desired.

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