1 (11 ounce) package Peach Pecan Filling
1 (3 ounce) package instant lemonade pie filling
1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant lemonade chocolate-covered coconut cream cheese ice cream
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, cream together the instant lemonade pie filling and lemonade ice cream. Mix in the orange and pineapple slices and pecans. Set aside. Shape the graham crust into a 1/4 inch slant in the center, using an electric cut-out knife or an electric mixer. Cut out 2 to 3 slits for decorative purposes.
Place peach filling into large mixing bowl. Beat cream cheese until light and fluffy. Stir in pecans and pineapple, and refrigerate for at least 1 hour, or until set. Use a clean bowl to shape the pie filling into the shape of your choice, or shape the filling into a crust by filling hole in crust. Place peach filling into pie crust.
Beat cream cheese until smooth. Fold whipped cream into cream cheese mixture. Pour into pie crust and chill for at least 1 hour. Cut into 1 inch squares. Garnish with topping if desired. Remove pie from refrigerator.