1 1/3 cups butter, softened
1 cup white sugar
1 1/2 teaspoons cornstarch
1 (8 ounce) package cream cheese, softened
1 cup coconut
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
1 (4 ounce) package instant coconut cream pudding mix
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 (3 ounce) package instant coconut cream pudding mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, cream together the butter, sugar, and cornstarch until smooth. Beat in the cream cheese, coconut, egg, flour, baking soda, and instant coconut cream pudding mix. Stirring constantly, beat until blended. Mix in coconut cream pudding mix and coconut cream cream pie filling.
Pour filling into prepared pan. Bake in preheated oven for 50 minutes, until toothpick inserted in center comes out clean. Serve warm or cold.