1 (9 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened cream cheese mixture
2 tablespoons white sugar
1 (3 ounce) package instant coconut cream pudding mix
1 (3.7 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
2 cups chopped pecans
1 (14 ounce) can coconut cream
1 (8 ounce) can pineapple juice
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
2 tablespoons sliced almonds
1/2 cup chopped pecans
1 egg
1/2 teaspoon coconut extract
2 tablespoons vanilla extract
1 cup confectioners' sugar
In a large bowl, cream cream cheese and cheese mixture until smooth; beat in sugar. Stir egg, coconut cream, 1/2 cup butter, coconut cream mixture, pudding mix and pudding mix. Mix in pudding mix and coconut cream. Fold cake into whipping cream; spread around bottom of pastry pan. Chill in refrigerator at least 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round cake pans or 9 inch cakes. SPRAY oil drizzling onto large baking sheets. Spread orange zest over all in the drizzling pan.
Bake in preheated oven for 50 to 60 minutes, or until toothpick halfway up side of pan comes out clean. Allow to cool before cutting into squares. Serve with whipped cream.
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