1/2 cup butter, softened
2 tablespoons white sugar
1 (20 ounce) can evaporated milk
2 cups mixed creamers, packed
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup milk
1 teaspoon vanilla extract
1 cup flaked coconut
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 450 degrees F (220 degrees C).
In a medium saucepan over medium heat, mix together the butter, sugar, evaporated milk, mixed creamers and cream cheese. Remove from heat and spread mixture onto a single sheet of waxed paper. Place over medium heat, stirring constantly, until butter begins to melt.
Spread half of cream cheese mixture onto the outside of a 9 inch custard round pan. Spread half of cream cheese mixture onto the bottom of a 9 inch springform pan. Pour 1/2 cup of cream cheese mixture over cream cheese crust, and spread half of cream cheese mixture on top of cream cheese crust. Cover with whipped topping.