1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream puff pastry
1 (3 ounce) package instant coconut cream cheese
1 (3 ounce) package instant coconut cream pudding mix
2 cups heavy cream
1 (4 ounce) can sliced marshmallows
1 cup white sugar
1 (8 ounce) can evaporated milk
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix pudding mix, cream puff pastry, and cream cheese. Stirring constantly, mix pudding mixture with cream puff pastry mixture until smooth. Fold in marshmallows and sugar. Pour mixture into 9x13 inch baking dish.
Bake in preheated oven until custard is set and pie is golden brown, about 30 minutes.
Arrange sliced marshmallows on bottom of pie crust. Spread whipped cream over marshmallows; sprinkle with pecans.