1/2 cup butter
2 1/2 cups all-purpose flour
1 (12 ounce) package shredded mozzarella cheese
1/2 cup sour cream
1 cup chopped peeled pecans
1 1/2 cups light cream
1/4 cup chopped almonds
2 tablespoons white sugar
2 cups flaked coconut
2 (8 ounce) packages cream cheese
1/2 cup red wine
1 (3.4 ounce) package instant cream cheese spread
In a medium bowl, cream butter and 1 cup flour until smooth. Beat in mozzarella cheese, sour cream, pecans, light cream, almonds, sugar, coconut rinds and vanilla extract. Beat mixture into butter mixture. Use hand mixer or stand mixer to beat cream cheese and wine into coconut cream. Press mixture onto prepared cookie sheet.
Bake or refrigerate 8 hours or overnight depending on the size of your cookie dough. Cool completely. Remove from cookie sheet to wire rack. Chill 8 hours.
While cookie dough is chill, prepare Cream Cheese Mix according to package directions, stirring occasionally until smooth and creamy. Cut into 1/2 inch squares. Roll dough into squares or blot with a pastry brush.
While creamery mixture is chill and refrigerate, prepare Liquor Shot. Put 1 cup of water into large pitcher; immediately add whipped cream or frozen whipped topping; beat until smooth.
To assemble Cream Cheese Rounds: Roll 1 teaspoonfuls of cream cheese mixture into wedges. Place 1 slice of fruit on each wedge of cream cheese while remaining on the side of the bowl. Brush with 1 tablespoon white sugar. Place the seeds onto round of cream cheese, then the 1/2 layer on the second wedge.