2 (3 ounce) packages instant coconut cream cheese
1 (14 ounce) can coconut cream pie filling
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream cheese sauce
1 (8 ounce) package instant coconut cream cheese frosting mix
1 cup whipped cream
1/2 cup shredded coconut
Preheat oven to 350 degrees F (175 degrees C). Fill a 9 inch springform pan with milk.
In a large bowl, cream together the cream cheese and coconut cream cheese until light and fluffy. Beat in the coconut and pudding mix. Beat in the whipped cream and coconut until completely combined.
Pour mixture into pie crust. Chill at least 3 hours before serving.