In a bowl add
Chocolate Cookies (9 oz)
Butter (1/2 cup)
Line tin with a non-stick pan with greased proof paper and press the cookie mixture until it is flat and even. Place in a fridge to chill whilst you prepare the other ingredients.
Unsweetened Shredded Coconut (4 cups)
Sweetened Condensed Milk (1 1/3 cups)
Glace Cherries (1 cup)
cut into quarters and
White Chocolate (3/4 cup)
. Add a couple of drops of
Rose Pink Food Coloring (to taste)
and mix well.
Place the coconut mixture onto your cookie base and using the back of a spoon press it down.
Semi-Sweet Dark Chocolate (1 1/2 cups)
evenly on the top of the mixture and chill for about an hour.
Once chilled it can be sliced and is ready to serve.