CHILI'S PARADISE PIE

COOKIE LAYER:
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup (1 stick) butter, softened
1/3 cup granulated sugar
1 egg
1 Tbsp milk
1/2 tsp vanilla extract
1/2 cup shredded coconut
CRUST LAYER:
6 Tbsp (3/4 stick) butter
1/4 cup granulated sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
CINNAMON BUTTER:
1/2 cup (1 stick) butter, softened
3 Tbsp granulated sugar
1 1/2 tsp ground cinnamon
FOR SERVING:
9 scoops vanilla ice cream
Chocolate and caramel syrup
6 Tbsp chopped walnuts

Preheat oven to 450 degrees. Grease baking sheet with butter or margarine.

PREPARE COOKIE LAYER:
Combine flour, baking soda and baking powder in medium bowl.

In a separate large bowl, beat butter and sugar. Continue beating about 30 seconds or until mixture turns light in color. Add egg, milk and vanilla extract; beat until smooth.

Slowly fold dry mixture into the wet mixture. Beat well. Mix in coconut flakes. Set aside.

PREPARE CRUST LAYER:
Melt butter in medium bowl. Add sugar and stir 30 seconds. Add graham cracker crumbs; mix well. Press this mixture into bottom of a 9-inch square baking dish or pan.

Sprinkle cup of chocolate chips evenly over graham cracker crust. Press cookie dough into dish, covering chocolate chips. Sprinkle chopped walnuts over dough, then press in.

Bake 40-45 minutes or until edges become light and brown.

TO PREPARE CINNAMON BUTTER:
Cream together butter, sugar and cinnamon in small bowl with a electric mixture on high speed.

Heat small skillet over medium heat. When hot, remove from heat, then add about 1 Tbsp cinnamon butter to the pan. It should quickly melt and sizzle.

Slice the hot pie into 9 pieces and place one slice into hot skillet till warmed; repeat with other pieces.

TO SERVE:
Place a scoop of ice cream on top of each slice of "pie". Drizzle chocolate and caramel syrup over each slice of dessert and then sprinkle chopped walnuts on top.

Makes 9 servings