1 pound butter
1 (12 ounce) package cream cheese, softened
1/2 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 1/2 cups milk
1 (16 ounce) can coconut cream cheese ice cream
1 (8 ounce) package cream cheese, softened
1 cup white sugar
2 eggs
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
Sift together the egg and sugar. Stir in the pudding and cream cheese. Beat with remaining 2 cups of milk, then mix with cream cheese mixture. Beat with electric mixer until well blended. Stir in the coconut cream cheese ice cream. Spread filling between the crust and repeat with remaining 2 cups of milk.
Bake in preheated oven for 25 minutes. Cool completely. Spread evenly with whipped topping.