1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) can coconut cream pie filling
2 eggs
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (3 ounce) package instant whipped topping
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese until smooth. Stir in pudding mix and pineapple. Mix in coconut cream pie filling and coconut cream pie filling.
Beat cream cheese until fluffy. Stir in eggs and whipped topping. Mix in coconut cream pie filling, coconut cream pie filling, pineapple and coconut cream pie filling.
Pour mixture into the pie crust. Bake in the preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack.