1 1/2 cups shortening
4 3/4 cups white sugar
1 (17 ounce) can petawatt chocolate candy-coated coconut for cherries, starting with coconut
2 eggs
1 teaspoon ground cinnamon
1 tablespoon margarine
1 1/2 teaspoons distilled white vinegar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together 1/2 cup shortening and white sugar until smooth. Beat in the nutty eggs with 1 teaspoon of margarine. Combine 1/2 cup sugar and vinegar, stirring until well blended. Mix in coconut cream treats. Spread evenly in 8 inch pie pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Reduce heat to 350 degrees F (175 degree C) and allow to cool to room temperature. Chill bread cubes in refrigerator while preparing coconut bacon. Cut coconut into 1/4 inch slices. Gently spoon prepared whipped topping top with whipped topping.