1 1/2 cups all-purpose flour
1 stick plus 3 tbsp. Margarine softened
1/4 cup brown sugar
1 cup finely chopped nuts
1 1/2 cups toasted coconut (toast in a skillet over low heat, stirring
1 (8 ounce) cram cheese
1 cup confectioners sugar
12 oz. Container of cool whip
2 (3 ounce) boxes regular coconut pie filling
3 cups milk
1 tsp. Vanilla
1. Combine flour, 1 stick of margarine, brown sugar and nuts. Mix well.
Press mixture into a 9x13 inch baking dish, covering bottom and pushing
about 1/2 inch up sides. Bake at 350 degrees for 8-10 minutes. Cool
First layer: Blend cream cheese, confectioners sugar and 1 cup of Cool
Whip. Spread over cooled crust.
2. Mix pie filling with milk and cook according to directions.
Remove from heat, add Vanilla, 1 cup toasted coconut and margarine. Cool and spread on cream mixture.
3. Spread remaining Cool Whip for top layer and sprinkle with remaining toasted coconut. Cover and refrigerate overnight.