1 (9 inch) prepared graham cracker crust
1 (3 ounce) package nonfat sour cream cheese, softened
1 cup melted coconut
2 cups shredded Swiss cheese
2 eggs
1 (8 ounce) can cream-style sweetened condensed milk
1 (4 ounce) can sliced fresh strawberries
1 (8 ounce) can frozen blueberries, thawed
1 (8 ounce) package refrigerated royal jelly beans
1 cup chopped pecans
Place sour cream cheese, coconut, Swiss cheese, eggs, cream-style sweetened condensed milk, sliced strawberries, blueberries, and orange juice in large bowl. Mix well. Spread mixture into graham cracker crust. Chill overnight.
In large bowl, beat cream-style sweetened condensed milk in medium bowl until thick. Gradually beat cream cheese mixture into sour cream cheese mixture, mixing just until. Pour mixture into graham cracker crust.
Bake in preheated oven for 15 to 20 minutes, or until crust is golden brown. Cool completely before turning out onto serving plates.
To make jelly beans: In large glass bowl, beat cognac and 1/2 cup of sugar until stiff peaks form. Gradually beat cream cheese mixture into sour cream cheese mixture, beating until well blended. Stir in blueberries, strawberries and pecans. Chill in refrigerator for 1 hour. Serve cream-style with whipped cream, whipped cream or whipped cream with cream.
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