1 (8 ounce) package coconut cream cheese, softened
1 (4 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can coconut milk
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 cup whipped heavy cream
1/2 cup sliced almonds
1 teaspoon grated lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pie pans.
In a large mixing bowl, beat cream cheese, mayonnaise, cream cheese, coconut milk and coconut whipped topping. Mix in the pudding mix and whipped cream. Fold in the lemon zest. Pour mixture into prepared pastry shells.
Bake in the preheated oven for 60 minutes, or until toothpick inserted in center comes out clean. Cool completely before serving.