Ingredients

The following ingredients have 15 Servings
  • 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 tbsp. sugar
  • 1/2 cup unsalted butter (cold)
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts (toasted)
  • 8 oz. pkg. cream cheese (softened)
  • 1 cup confectioners’ sugar ((powdered sugar))
  • 16 oz. ctn. frozen whipped topping, thawed, divided (or any non-dairy whipped topping)
  • 21 oz. can cherry pie filling
  • 1 1/2 cups semisweet chocolate chips
  • 2 1/2 cups 2% milk (cold )
  • 2 3.4-oz. pkgs. instant vanilla pudding mix
  • 1/2 cup Chocolate curls (optional)
  • 2 tbsp. Additional chopped walnuts ( for garnish)
  • 1 cup maraschino cherries (rinsed and patted dry, for garnish)

Instruction

  • In a bowl, combine flour and sugar; cut in butter with a pastry blender until coarse crumbs form.
  • Stir in coconut and toasted walnuts.
  • Press into an ungreased 9x13” glass baking dish.
  • Bake at 350° for 15-18 minutes or until lightly browned.
  • Cool completely. This will take about 30 minutes.
  • In a small mixing bowl, beat cream cheese, confectioners' sugar and 1 cup whipped topping.
  • Spread over cooled crust.
  • Top with pie filling; cover and chill.
  • In a microwave-safe bowl, melt chocolate chips; stir until smooth.
  • Set aside.
  • In a large bowl, mix milk and vanilla pudding with an electric mixer until mixture is thick.
  • Whisk a small amount of melted chocolate into the vanilla pudding.
  • Add remaining chocolate, whisking until all the chocolate is incorporated.
  • Pour over cherry pie filling layer.
  • Spread remaining whipped topping over dessert.
  • Garnish with chocolate curls, maraschino cherries, and chopped walnuts, if desired.
  • Refrigerate.