2 1/2 cups crushed Rice Chex
2/3 cup brown sugar
1 cup coconut
2/3 cup butter or margarine, melted
1 large container whipped topping
8 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
1 can cherry pie filling

Mix Chex, sugar, coconut and butter together. Spread 3/4 of mixture in a 9 x 13-inch pan.

Mix whipped topping, cream cheese and confectioners' sugar together and spread over crust. Spread cherry pie filling on top. Sprinkle remaining crumb mixture on top and refrigerate.