1 1/2 cups butter, softened
1/3 cup milk
1 1/2 teaspoons flaked coconut
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 (8 ounce) package instant vanilla pudding mix
1 1/2 cups marshmallows
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped walnuts
Preheat oven to 425 degrees F (220 degrees C).
Combine the butter, milk, coconut, lemon juice and vanilla extract. Stir in the pudding mix and marshmallows. Spread mixture into a 9x13 inch dish. Chill in refrigerator before serving. Fill bottoms with the whipped topping and spread evenly over pie. Garnish with chopped nuts and chocolate covered candy bars.