1 box Girl Scout Caramel deLites

3 tablespoons margarine, melted

1 pkg. (8 oz.) cream cheese, softened

¼ cup sugar

2 tablespoons milk

1½ cups non-dairy whipped topping, thawed

1¼ cups cold milk

1 pkg. (4-serving) instant coconut cream pudding and pie filling

¼ toasted coconut

3 tablespoons semi-sweet chocolate mini morsels

Non-stick cooking spray

Place cookies in a food processor or blender; process until fine crumbs. Spray bottom of a 9-inch square pan with non-stick cooking spray. Combine cookie crumbs and margarine; press evenly in bottom of prepared pan. Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in ¾ cup whipped topping. Spread evenly over cookie layer; Pour 1 1/4 cups milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth. Pour over cream cheese layer. Chill several hours or overnight. Spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently; cool. Just before serving, spread remaining ¾ cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert. To serve, cut into 12 portions.

Makes: 12 servings