COCONUT CHEESE PIE Helen Rhoades

1½ tab. butter or margarine, softened

3 cups (about) flake coconut

4 eggs

2/3 cups sugar

1 pkg. 8 oz. cream cheese, softened

3 tab. lemon juice

Spread butter evenly over bottom and sides of 9" pie pan. Press 1 1/3 cups of the coconut into butter, forming a shell. Bake 325' for 5 min. Place 1 cup of the coconut, eggs, sugar, cheese and lemon juice in blender. Blend until smooth, about 1½ min. Pour into shell. Sprinkle remaining coconut in a ring around top and in center. Bake 325' for 30 min. Cover crust edge with aluminum foil so it won't turn too brown. Serve warm or cool.

PINEAPPLE COCONUT PIE

1 baked 9" pie shell or graham cracker crumb crust, cooled

1 pkg. (4 serving size) Lemon or Vanilla Instant Pudding

1 1/2 cups sour cream

3 tab. rum

2 tab sugar

2 tab. milk

1 tea. grated lime rind

1 can (8 oz.) crushed pineapple in juice, drained

1 cup coconut

Combine pie filling mix, sour cream, rum, sugar, milk and rind in medium bowl. Beat with wire whisk until blended and smooth, about 1 min. Fold in pineapple and coconut; spoon into pie shell. Chill 3 hours. Garnish, if desired.