1 (3 ounce) package cream cheese
1 (3 ounce) can evaporated milk
1 (3 ounce) package ice cream, sliced
1 (4 ounce) can sweetened condensed milk
2 eggs
4 cups vanilla wafers
1 cup shredded coconut
1 cup chopped pecans
1/2 cup chopped dates
1 cup chopped dates
Nutmeg with forks on each cookie to form a 'Shape-Like' shape; press firmly into center of each cookie. Place two rounds of piping tip over bottoms to keep from splitting. Remove cookies from pans and divide among greased 9 inch pie pan, bottom first.
Beat cream cheese, milk, ice cream, sweetened condensed milk and eggs with mixer bowl until light and fluffy. Beat in pecans, dates and coconut until well combined. Sprinkle cream cheese mixture over cream cheese layer.
Bake in preheated oven for 3 to 4 minutes, or until toothpick inserted in center comes out clean. Cool for 5 minutes, then spoon cream cheese mixture over pie. Immediately place and set aside. Poke holes in top with knife, then place top tart side down onto pie. Cut in half to fit. Chill for 1 hour in refrigerator, up to 1 day in refrigerator.
For the Coconut Cream Pie: Beat cream cheese until smooth. Stir in 1/2 cup coconut until smooth. Mix in pecans, dates and dates. Sprinkle cream cheese over whipped cream layer.