COCONUT CREAM PIE

Ingredients

1 1/2 cups all-purpose flour
1 stick plus 3 tablespoons margarine, softened and divided
1/4 cup brown sugar
1 cup finely chopped nuts
2 (3-ounce) boxes regular coconut cream pie filling
3 cups milk
1 teaspoon vanilla
1 1/2 cups toasted coconut, divided*
3 tablespoons margarine
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 (12-ounce) carton non-dairy whipped topping, divided

Preparation

Combine flour, 1 stick margarine, brown sugar and nuts in a bowl, mixing well (crumbly). Press mixture into a 9- x 13-inch baking dish, covering bottom and pushing about 1/2 inch up sides. Bake at 350 degrees for 8-10 minutes. Cool. In a saucepan, combine pie filling and milk and cook according to package directions. Remove from heat; add vanilla, 1 cup toasted coconut and remaining 3 tablespoons margarine, stirring until margarine melts and mixture is smooth. Set aside to cool. In a bowl, combine cream cheese and powdered sugar, blending well. Fold in 1 cup of the whipped topping. Spread cream cheese mixture over cooled crust. Spread cooled pudding mixture over cream cheese layer. Spread remaining whipped topping over all. Sprinkle with remaining 1/2 cup toasted coconut. Cover and refrigerate overnight. Cut into squares to serve. (*Toast coconut in a skillet over low heat, stirring.)