1 (9 inch) prepared graham cracker crust
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple
1 (8 ounce) can coconut cream
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Place graham cracker crust in a 9 inch pie pan. Pour cream cheese mixture over graham cracker crust. Cover and refrigerate at least 2 hours.
In a large bowl, beat cream cheese until fluffy. Beat in pudding mix and pineapple. Stir in coconut cream, coconut cream, pineapple and coconut cream. Spread mixture over graham cracker crust. Cover and refrigerate overnight.
On the morning of the second day, spread whipped topping over graham cracker crust. Spread cream cheese mixture over whipped topping. Cover and refrigerate overnight.
On the morning of the third day, spread cream cheese mixture over graham cracker crust. Spread cream cheese mixture over cream cheese mixture. Cover and refrigerate overnight.
On the morning of the fourth day, spread cream cheese mixture over graham cracker crust. Spread cream cheese mixture over cream cheese mixture. Cover and refrigerate overnight.
On the morning of the fifth day, spread cream cheese mixture over graham cracker crust. Spread cream cheese mixture over cream cheese mixture. Cover and refrigerate overnight.
On the morning of the sixth day, spread cream cheese mixture over graham cracker crust. Spread cream cheese mixture over cream cheese mixture. Cover and refrigerate overnight.
On the morning of the seventh day, spread cream cheese mixture over graham cracker crust. Spread cream cheese mixture over cream cheese mixture. Cover and refrigerate overnight.
In a large bowl, beat cream cheese until fluffy. Beat in pudding mix and coconut cream until smooth. Fold into cream cheese mixture. Spread cream cheese mixture over graham cracker crust. Cover and refrigerate overnight.
On the morning of the eighth day, spread cream cheese mixture over graham cracker crust. Spread cream cheese mixture over cream cheese mixture. Cover and refrigerate overnight.