1 (7 oz.) coconut, toasted
1/2 c. butter
1 (14 oz.) Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 (17 oz.) fruit cocktail
1/2 c. slivered almonds, toasted and chopped
1/4 c. maraschino cherries
1 (4 oz.) whipped topping
Additional fruit (optional)

Combine coconut and butter, toast until light brown. Reserve 2 tablespoons coconut mixture. Press remainder firmly on the bottom and up sides of 9-inch pie pan. Chill.

In a large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail, almonds and cherries. Mix well. Fold in whipped topping. Pour into crust. Chill 4 hours until set.