3 c. flour
1 tsp. salt
1/4 c. sugar
3 tsp. baking powder
1 c. butter
3 egg yolks
1/2 c. sour cream
1 tsp. vanilla
1 can raspberry or blueberry pie filling

Mix flour, butter, salt, sugar, and baking powder as for pie crust. Beat egg yolks in milk and vanilla. Work in dry ingredients; mix well. Chill 2 hours. Press 3/4 mixture onto 10 1/2 x 15 1/2 inch cookie sheet. Spread pie filling over dough. Drop remaining dough over filling. Bake at 375 degrees for 25 minutes. Cool.

ICING:

1/2 c. butter
1 (8 oz.) pkg. cream cheese
1/2 c. Crisco
1 tsp. salt
1 c. marshmallow creme
3 1/2 c. powdered sugar

Beat until fluffy and spread over cooled pastry. Sprinkle with coconut and nuts over top. Chill.