1 can blueberry pie filling
2 (8 oz.) containers Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. coconut

Add 2 tablespoons lemon juice and 3 tablespoons sugar to blueberry pie filling. Mix well and set aside.

CRUST:

1 1/2 c. flour
1 stick butter
1 c. coconut
1/2 c. brown sugar
Pinch of salt

Work up like pie crust. Pat 2/3 into a 9 x 13 inch pan. The other 1/3, leave loose and bake in separate pan; stir and crumble. Bake both 12 to 15 minutes in a 350 degree oven or until brown. Cool.

Filling: Soften cream cheese and add 1/2 cup sugar. Beat well and add 1 container of Cool Whip. Spread this creamed mixture over the crust. Spoon the pie filling over the filling and top with other container of Cool Whip. Sprinkle over the baked crumbled crust. Chill. Serves 24. Can use cherry pie filling.