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1
In a heavy small saucepan over low heat, heat 1/2 cup of the chocolate pieces with shortening until melted& smooth,stirring frequently.
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2
Pour melted chocolate mixture into foil lined 10 ounce custard cup to make chocolate curls later.
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3
Cover& refrigerate.
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4
Preheat oven to 350.
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5
In medium bowl, mix flour and sugar.
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6
With pastry blender (or two knives usedscissor fashion) cut in margarine until mixture is crumbly.
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7
Stir in coconut& walnuts.
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8
Press crumb mixture evenly onto bottom of a 9x13 metal baking pan.
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9
Bake 12-15 mins.
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10
until crust is a light golden brown.
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11
Cool completely on wire rack.
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12
In large bowl,using mixer at low speed,beat cream cheese and confectioners' sugar until smooth;fold in 1 cup of the whipped topping.
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13
Spread over cooled crust in pan;top with cherry pie filling.
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14
Cover& refrigerate.
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15
In same heavy small saucepan over low heat,heat remaining chocolate pieces,stirringfrequently,until melted& smooth.
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16
Set aside to cool.
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17
In large bowl,using wire wisk,beat both packages of pudding with milk until thickened, about 2 mins;beat in melted chocolate.
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18
Carefully spread chocolate pudding mixture over cherry pie filling;chill at least 2 hours or until set.
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19
At serving time,spread with remaining whipped topping.
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20
Peel off foil from molded chocolate in custard cup.
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21
With a vegetable peeler,shave chocolate to form curls;sprinkle over top of dessert.
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22
Sinful!
