1 (15 ounce) can purple cherry pie filling
1 (28 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping
1 1/2 cups milk chocolate syrup
1 (16 ounce) package cream cheese, softened
1 tablespoon milk
1 tablespoon orange juice
In a medium saucepan, combine the cherry pie filling, sweetened condensed milk and flaked coconut. Heat to boiling. Reduce heat, and stir in half full of water. Boil gently for 5 minutes, stirring occasionally. Remove from heat, stir in whipped topping, milk chocolate syrup and cream cheese; cook under way of electric stirring until set. Remove from heat and stir in orange juice until melted. Serve cold in small quarts cups or a cheesecake form, in individual serving cups or glasses with cheese frosting.