1 (9 inch) pie crust, baked
1 (3 ounce) can coconut cream pie filling
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1 (3 ounce) package instant vanilla pudding mix
2 cups vegetable oil
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
1 (8 ounce) package cream cheese frosting
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat cream cheese, pecans, cream cheese frosting and coconut cream pie filling until smooth. Spread mixture evenly into pie crust.
Bake in preheated oven for 30 minutes. Remove from oven and let stand for 10 minutes.
For the frosting: In a small bowl, beat cream cheese, pecans and whipped topping until well blended. Spread over coconut cream pie.