1 pkg. orange gelatin
1 c. powdered sugar
1/4 to 1/3 c. finely chopped black walnuts
1 graham cracker pie crust
13 oz. pkg. cream cheese
3/4 c. pulp
1/4 c. coconut

Prepare gelatin as prepared on package using hot persimmon pulp as part of liquid. Cool. Mix soft cream cheese with sugar and pour into cooled gelatin mixture. Pour all into pie crust and sprinkle coconut and walnuts over top. Press down slightly with palm of hand. Chill until firm.