2 (3 ounce) packages instant coconut cream pie filling
1 (8 ounce) package cream cheese, softened
2 eggs
3/4 cup molasses
2 teaspoons butter
1 1/2 cups packed light coconut
1 (8 ounce) container frozen whipped topping, thawed
2/3 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs and 1/3 cup molasses in large bowl. Beat in cream cheese and eggs. Stir in 1/2 cup coconut.
Prepare bottom of 9 inch pie crust by arranging one layer of cream cheese crust onto each 6 inch nonstick baking sheet.
Mix whipped topping, remaining 1/2 cup coconut, 1/3 cup oil, sugar and 1/2 teaspoon ground cinnamon into cream cheese mixture. Spread cream cheese mixture over cream cheese crust and top with remaining 1/2 cup coconut.
Bake in preheated oven for 45 minutes, or until golden brown. Cool completely before storing in refrigerator. Serve chilled. Cool and serve in pie crust.
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