2 (9 inch) pie shells
1 (21 oz.) can cherry pie filling
1 (13 1/2 oz.) carton whipped topping
1 (14 oz.) can condensed milk
1 (8 oz.) can crushed pineapple
1 1/2 c. miniature marshmallows
1/2 c. chopped nuts
1/2 c. shredded coconut (optional)

Gently blend together all ingredients and turn equal amounts into 2 baking pie shells. Chill in the refrigerator for at least 1 hour before serving.