Instructions: Spread coconut evenly in bottom of 9" pie plate.

Microwave at High for 4-1/2 to 6 minutes, or until golden brown, tossing with
fork every minute
Set aside.

In 1 cup measure, microwave butter at High for 1-1/2 to 1-1/2 minutes, or until melted.

Drizzle butter over coconut. Toss to coat.

Press coconut mixture against sides and bottom of pie plate.

Microwave crust at High for 1 minute.

Set aside.

In medium mixing bowl, microwave cream cheese at 50% (Medium) for 3-1/2 to 4-1/2 minutes or until softened, stirring once.

Add remaining ingredients.

Beat at medium speed of electric mixer until mixture is smooth.

Pour mixture into prepared crust.

Microwave at 50% (Medium) for 10 to 12 minutes, or until pie is almost set in
center, rotating plate 3 or 4 times.

Refrigerate pie for 8 hours or overnight before serving.

Garnish with Maraschino cherries & well drained pineapple tidbits, if desired.

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