2/3 cup butter, softened
3/4 cup white sugar
2 (3 ounce) packages instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1/2 cup packed light brown sugar
1 cup flaked coconut
1 tablespoon milk
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter and white sugar until smooth. Beat in pudding mix, cream cheese, brown sugar and coconut. Mix in milk and coconut. Beat in coconut and 1 teaspoon vanilla until well blended. Spread mixture into a 9 inch pie plate.
Bake in preheated oven for 35 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake an additional 15 minutes, or until custard is light in color. Do not allow to cool. Cool completely and serve.
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