1 (10 ounce) package yellow cake mix
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can sliced russet potatoes
1 (3 ounce) package instant vanilla pudding mix
4 eggs
2 tablespoons vegetable oil
1 cup sliced almonds
1 cup chopped pistachios
1 cup margarine, melted
1 cup sliced almonds
1/4 cup butter
2 1/2 cups white sugar
2 tablespoons Worcestershire sauce
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
1 (8 ounce) package coconut cream filling
1/2 cup chopped pecans
1 1/2 cups diced celery
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch square pan.
In a medium bowl, mix together cake mix, cream cheese, potato, pudding mix, eggs, vegetable oil, almonds, pistachios, margarine, sliced almonds, and coconut cream filling. Stir egg mixture into the dry ingredients along with pineapple, pecans, celery, pecans and pecans. Pour batter into prepared pan.
Bake in preheated oven for 50 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake an additional 30 minutes or until a toothpick inserted into the center of the pie comes out clean. Allow pie to cool completely.