California lemon crunch dessert

-----------------------------------CRUST-----------------------------------
      7 oz Flaked coconut
      1 c  margarine or butter
           -- softened
    1/2 c  Brown sugar, firmly packed
  1 1/2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
    3/4 c  All-purpose flour
    1/2 c  Chopped nuts
    3/4 ts Ground cinnamon
    1/2 ts Baking soda

----------------------------------TOPPING----------------------------------
      8 oz Non-dairy whipped topping
           -- thawed
     16 oz Lemon low-fat yogurt
      2 ts Grated lemon peel
 
  Heat oven to 350 F.  Place coconut in single layer in 13 x 9-inch baking
  pan.  Bake 18 to 20 minutes or until lightly toasted, stirring after 12
  minutes.  Cool completely; set aside.  For crust, beat margarine and brown
  sugar until creamy.  Add dry ingredients; mix well.  Reserve 1 cup coconut
  for topping; stir remaining coconut into oat mixture.  Press dough onto
  bottom of ungreased 13 x 9-inch baking pan.  Bake 18 to 20 minutes or
  until golden brown.  Cool completely.  For topping, combine all
  ingredients, spread evenly over crust.  Sprinkle with reserved coconut,
  pressing lightly.  Cover; chill.  Cut into squares, store covered in
  refrigerator.
  
  Nutrition Information (1/15 of recipe):
  * Calories 360
  * Fat 24g
  * Sodium 230mg
  * Dietary Fiber 2g
  
  Source: Quaker Oats Prize-Winning Recipes (Carole MacKenzie)
  Copyright 1994, The Quaker Oats Company
  Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias