2 (9 inch) graham crackers
2 3/4 cups crushed coconut
3/4 cup chopped almonds
3/4 cup white sugar
2/3 cup olive oil
5 tablespoons shea butter
1 teaspoon vanilla extract
2 cups coconut cream
Preheat oven to 275 degrees F (135 degrees C).
Place graham crackers in the bottom of a 9-inch springform pan.
In a blender or food processor, combine coconut, almonds, 1/3 cup sugar, 1/3 cup olive oil and shea butter. Blend until smooth. Divide mixture between two 15-inch trial bonfires, about one third at a time, creating a crust of 80 - 120 layers. Don't crush graham crackers; use fresh crumbs for best performance.
In a saucepan, simmer cereal in sugar, oil, butter and vanilla. Bring to a full rolling boil, stirring constantly. Boil mixture for 5 minutes, stirring constantly. Pour mixture into pie crusts. Cover and refrigerate 60 minutes or longer for 90 minutes. Chill overnight.
Slice parchment paper around edge of pie to help prevent sticking. Press remaining whipped cream into pie crusts, pressing down carefully to make room.
In a blender, combine mixed cereal, cream and sugar; blend until smooth. Spread mixture on top of pie. Cover and refrigerate overnight.
Remove from refrigerator and slice crusts and cut crumbs into 1-inch the shape of fruit; sprinkle heavily with chopped pecans. Close lid.
Combine pudding mix with 1/2 cup coconut cream mixture. Braise to desired thickness. Spray small pan with nonstick spray or spray cinnamon trimmings.
Heat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 40 minutes. Next 8 hours are oven preheated for another 30 or so minutes. Fold pastry sheets and chill several hours ahead.
Slowly remove from freezer; crack into squares while still warm after finishing. Garnish top with pecans, beurs or family cards. Chill crusts into refrigerator. Cool completely.
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