Servings: 12

1½ cups flour 1½ cups flour
¾ cup oleo ¾ cup oleo
¾ cup chopped nuts ¾ cup chopped nuts
8 oz cream cheese (room temperature) 8 oz cream cheese (room temperature)
1 cup powdered sugar 1 cup powdered sugar
3 cups whipped topping 3 cups whipped topping
2 small packages coconut cream pudding 2 small packages coconut cream pudding
1 can cherry pie filling 1 can cherry pie filling
toasted coconut toasted coconut

Cook pudding as directed on package and cool stirring occasionally.  DO NOT CHILL
Mix flour, oleo and nuts and press into 9 X 13 inch pan.
Bake at 350 for 20 minutes and cool.
Cream cheese and beat in powdered sugar.
Fold in 1 cup whipped topping.
Spread on cooled crust.
Cook pudding as directed on package and cool stirring occasionally.  DO NOT CHILL
Carefully spread on cheese layer.
Spoon cherry pie filling over pudding layer.
Spread remaining whipped topping over cherry pie filling.
Top with toasted coconut. (heat in shallow pan 350 degrees, stirring frequently until brown)
Refrigerate several hours.

Grandma Rosenbohm's Recipe  Grandma Rosenbohm's Recipe
Nutrition Facts  Nutrition Facts
Serving Size 140 g  Serving Size 140 g
Amount Per Serving  Amount Per Serving
Calories 438  Calories 438
Calories from Fat 247  Calories from Fat 247
% Daily Value*  % Daily Value*
Total Fat 27.4g42%  Total Fat 27.4g42%
Saturated Fat 10.1g51%  Saturated Fat 10.1g51%
Trans Fat 0.0g  Trans Fat 0.0g
Cholesterol 32mg11%  Cholesterol 32mg11%
Sodium 301mg13%  Sodium 301mg13%
Potassium 184mg5%  Potassium 184mg5%
Total Carbohydrates 44.4g15%  Total Carbohydrates 44.4g15%
Dietary Fiber 1.9g8%  Dietary Fiber 1.9g8%
Sugars 14.0g  Sugars 14.0g
Protein 5.4g  Protein 5.4g
Vitamin A 19% • Vitamin C 4%  Vitamin A 19% • Vitamin C 4%
Calcium 5% • Iron 10%  Calcium 5% • Iron 10%
Nutrition Grade C-  Nutrition Grade C-