“Doesn't this name just say it all!!!! Found this recipe in a Good Housekeeping Magazine,submitted by Betty Noel. If you like sinfully rich & indulgent once in awhile i would say this is for you!!(The two hour cook time is for chill time)”
3hrs 15mins
1 9x13 pan

Ingredients Nutrition


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

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