8 eggnog wafers
2 cups confectioners' sugar
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups heavy whipping cream
1 1/2 cups plain yogurt
1 tablespoon butter
1 1/2 teaspoons vanilla extract
3 tablespoons milk
1/2 cup flaked coconut
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch travel glass or metal baking dish.
In a large bowl, beat eggnog and sugar until light and fluffy. Stir in milk and vanilla extract. Beat in the cream and whipping cream; stir into the eggnog mixture until well blended. Fold in yogurt, butter, and vanilla. Spread evenly onto the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Remove pie from pan and allow to cool in the pan. Compose the cake according to package directions and chill in refrigerator (don't move the layers).
To make the whipped cream: Beat the cream in a large bowl until thickened. Beat in yogurt and butter until light and fluffy. Stir in the vanilla and milk. Beat in coconut. Spread whipped cream in the prepared pan.