1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen whipped topping, thawed
1 (3 ounce) package instant coconut cream pudding mix
1 (15 ounce) can coconut cream soda
1 quart milk
1 pint heavy whipping cream
1 teaspoon vanilla extract
1/4 cup chopped pecans
1 (16 ounce) can evaporated milk
1 cup frozen whipped topping, thawed
To Make Frosting: In a small saucepan combine whipped topping, pudding mix, coconut cream soda and milk. Bring mixture to a boil. Remove from heat, stirring occasionally, for 5 minutes. Pour into pie crust.
To Make Crust: In a large bowl, beat cream cheese, butter, eggs and brown sugar until light and fluffy.
Stir whipped topping into pie crust. Place into pie crust. Cover and refrigerate for 1 hour, or until set.