1 (9 inch) prepared graham cracker crust
1 cup light whipping cream
1/2 cup white sugar
1 teaspoon vanilla extract
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream cheese
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup milk
1 (8 ounce) package instant coconut cream pudding mix
1 (3 ounce) package cream cheese, softened
1/2 cup milk
1 cup sliced almonds
1 cup chopped pecans
1/2 cup chopped walnuts
In a small bowl, beat whipping cream until stiff. Mix in sugar and vanilla extract. Press mixture into the bottom and sides of the graham cracker crust.
In a large glass or metal bowl, beat pudding mix until stiff peaks form. Beat in cream cheese, cream cheese, butter, milk, coconut cream and coconut cream pie mixture. Beat in whipped cream. Pour mixture into crust. Chill in refrigerator.
When serving, pour into pie shell. Chill in refrigerator. Serve warm or cold.
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