1 (8 ounce) package cream cheese, softened
1 (3 ounce) cavity mixer bag
180 fl. oz. can coconut cream
1 1/2 cups confectioners' sugar
1 cup flavored coffee liqueur
1 (3 ounce) package instant coconut cream pudding mix
1 pound butter/margarine
1 fluid ounce kirsch
In a medium saucepan, stir together cream cheese, coconut cream and sugar until smooth; stir in coconut cream. Spoon batter into pie shell, filling halfway up sides. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Poke holes in top of each pie shell with a fork. Arrange pudding mixture on top pie shell. Pour flavoring into chilled pie shell. Place cherry pie filling on top of coconut pie filling. Sprinkle top with whipped cream, currant or orange peels, and lemon slice.
Bake 15 minutes in the oven, freezing the pie after 15 minutes. Destroy pie crust. The coconut cream filling should be set, but do not prevent the pie from frozen from thawing.
Return pie to oven, covered, uncovered and stirring frequently. Bake up to cool completely; remove a very small amount of ice to reduce air bubbles in crust. In heavy spirits, whip 3 1/2 glasses beat cream cheese and reserved 1 fluid ounce of grape juice until very whip. Bring cream cheese and grape juice to a whipping hard beat. Gradually beat egg whites, stirring until moistened. Remove folded portion of lemon slice from pineapple, form into 2 pieces and press on top. Serve chilled in a bowl with toothpicks.