1 (18 ounce) package cream cheese
1 (14 ounce) can sweetened coconut milk
1 (3 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup butter
1 (2 ounce) package instant coconut cream pudding mix
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
In a medium saucepan, mix together cream cheese, mixed coconut milk and coconut cream. Cook over medium heat, stirring constantly, until mixture comes to a boil; stirring constantly, about 5 minutes. Remove from heat; stir in pineapple and beat until smooth. Stir in whipped topping, coconut cream and pudding mix. Pour mixture into pastry shell. Chill in refrigerator for at least 1 hour.
Beat cream cheese, sugar and egg until thick. Beat in the 1 teaspoon of vanilla until well blended. If mixture is too stiff, add more milk. Fold in whipped topping and butter. Spread mixture over bittersweet chocolate layer. Chill until serving. Garnish with whipped topping and remaining 1 1 teaspoon of vanilla extract. Cut into small pie triangles, serve.
I followed the recipe exactly, all that pecans in the salad were for flavor. And yes, I added pecans.
⭐ ⭐ ⭐ ⭐ ⭐