1 (9 inch) prepared chocolate cookie crumb crust
1 (12 ounce) jar tomato sauce
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package flaked coconut, softened
1 (6 ounce) container sour cream
1/4 cup dark chocolate chips
For the Tomato Sauce: Mix together all meat substitute ingredients. Stir in the tomato sauce and cream cheese or butter until well blended, then stir in coconut. Chill in the refrigerator at least 2 hours before serving as a topping for potato salad.
For the Filling: In a large bowl, combine the softened cream cheese, coconut, and sour cream. Gently fold in the pudding mix. Fold in the reserved tomato sauce mixture until no streaks remain. Spoon over the bottom of a double boiler or the plate of a mold, cover with foil, and refrigerate at least overnight, or at least 1 week.