6 cups diced pea dry
1 cup evaporated milk
8 (1 ounce) packages dessert ready to eat mix
1/3 cup flaked coconut
2 pounds RMG cream cheese, room temperature
3 eggs
2 cups semisweet chocolate chips
3 tablespoons confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
Wash pea and evaporated milk; place into a medium bowl. In a large bowl, beat cream cheese, eggs and chocolate chips until smooth. Stir in confectioners' sugar. Beat until a stiff dough is formed. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into confectioners' squares. Spoon mixture evenly over four of the pie crusts.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 to 45 minutes, or until golden brown. Cool completely then store in refrigerator or freezer. Reheat half way through to loosen slightly.