1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 cup all-purpose flour
1/2 cup cocoa granulate
1 cup milk
1 teaspoon vanilla extract
3 tablespoons margarine
3 tablespoons cornstarch
2 tablespoons chopped pecans
1/3 cup chopped pecans
1 cup sliced bananas
1 tablespoon chopped pecans
1 cup dancing blueberries
1 1/4 cups chocolate mousse
2 tablespoons margarine
In a large mixing bowl, cream together the cream cheese, sugar, flour and cocoa. Stir into the creamed mixture. Blend with milk and vanilla extract. Mix until well-combined.
Shape mixture into a pie crust. Chill overnight, covering, refrigerate immediately or store pie in refrigerator.
Divide pie amongst 2 or 3 detachable large pans, stuffed 1-2 tablespoons portions onto each each. Scatter pecans on the bottom of the pie bottom pan; pat stripes evenly over cream cheese mixture. Layer with banana, coconut, pecans and pecans.
In a medium bowl