1 (9 inch) graham cracker pie crust
1 (8 oz.) Cool Whip
1 (8 oz.) can cherry pie filling
1 (4 oz.) can crushed pineapple
1 (4 oz.) can coconut
1 (8 oz.) can Eagle Brand milk
1 c. nuts, chopped
1 (8 oz.) pkg. Philadelphia cream cheese

With blender mix cream cheese and Eagle Brand milk until smooth. Stir in coconut, drained juice from pineapple and add. Then stir in nuts and cherry pie filling. Stir in Cool Whip, mixing well. Pour into graham cracker pie shell. Refrigerate for 30 minutes and serve. Recipe may be used without pie shell.