1 (9 inch) prepared graham cracker crust
1/2 cup butter
1 (16 ounce) container sour cream
1 (3 ounce) package instant vanilla pudding mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) bottle cream cheese, softened
1 teaspoon vanilla extract
3 cups milk
1 teaspoon instant coffee powder
1 tablespoon instant coconut cream pie filling
1 (14 ounce) can sweetened coconut cream
1 teaspoon instant coffee powder
Preheat oven to 350 degrees F (175 degrees C). Grease, or roughly crack, 8-inch pie pan.
In a large bowl, cream together butter and sour cream. Beat in pudding mix, jelly, peanut butter or margarine, cream cheese, and vanilla. Stir in milk, coffee, coconut cream, and pie filling. Spread mixture into pie crust.
Bake in preheated oven for 30 minutes, until custard is set and edges are golden brown. Cool completely. Meanwhile, beat cream cheese and vanilla until smooth. Place whipped cream and cream cheese mixture in small bowl, and beat until stiff peaks form. Spread over custard. Chill until firm. Serve chilled or frozen.