1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared chocolate wafer cookies
1 cup white sugar
2 tablespoons milk
3 tablespoons butter
3 tablespoons vanilla extract
1 (9 ounce) package cream cheese, softened
2 (3 ounce) packages instant vanilla pudding mix
1 (9 inch) prepared chocolate jelly beans
1 (8 ounce) package cream cheese and butter flavored coconut cream
1 (8 ounce) package cream cheese and butter flavored Jell-O
1/4 pound chocolate candy-coated chocolate chunks
2 tablespoons instant chocolate pudding mix
1 (4 ounce) can sliced pecans, divided
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix butter, sugar, milk, three tablespoons butter and vanilla extract.
Pour batter into graham cracker crust. Bake in preheated oven for 25 minutes, or until a toothpick inserted into center of the cake comes out clean.
In a large bowl, beat cream cheese and instant vanilla until smooth. Stir in 1 cup whipped cream. Spread cream cheese mixture on top of graham cracker crust. Brush jelly beans on top of cream cheese mixture.
Spread cream cheese mixture over cream cheese mixture. Place remaining jelly beans on top of cream cheese mixture. Spread remaining whipped cream on top of cream cheese mixture.
Bake in preheated oven for 20 minutes, until toothpick inserted in center comes out clean. Cool completely. Spoon cream cheese filling over cream cheese filling.
To make the cream cheese filling: Beat cream cheese chips and 1/4 cup chopped pecans in medium bowl until smooth.
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