1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared chocolate cake
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 (3 ounce) package instant coconut cream pudding mix
1/2 cup milk
1 pint vanilla wafers, crushed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package frozen chopped spinach, thawed
3 bananas - peeled, pitted and sliced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package instant shredded cheese spread
1 (2 ounce) can coconut cream
In a large bowl, beat cream cheese until fluffy; stir in butter and vanilla. Gradually beat in pudding mix. Beat in milk until smooth. Stir in pudding mixture. Fold in whipped topping and cream cheese.
Pour mixture into graham cracker crust. Chill for 2 hours or overnight. Refrigerate pie while preparing toppings. Garnish with bananas, whipped topping, coconut cream, and coconut cream.
⭐ ⭐ ⭐ ⭐