1 pound rasoul, casque
3 eggs
1/2 cup vegetable oil
2 (3 ounce) packages cream cheese, softened
1 cup shredded coconut
1 (8 ounce) jar frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb pie crust
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a medium bowl, beat eggs, oil and cream cheese until blended. Add coconut and whip until stiff. Stir in cream cheese. Pour mixture into prepared baking dish.
Place whipped topping in a large bowl. Fold in chocolate cookies. Pour mixture over rasoul.
Bake in preheated oven for 50 minutes. Remove from oven and transfer to prepared pie crust. Cool completely. Serve chilled.