3 (8 ounce) packages cream cheese
1 (8 ounce) package heavy cream cheese, softened
3 (4 ounce) cans coconut cream
1 teaspoon grated orange zest
1 teaspoon grated sliced pecans
Beat cream cheese and sugar in large bowl. Stir in heavy cream cheese and coconut cream. Chill in refrigerator for 15 minutes. In a large bowl, beat cream cheese until fluffy. Stir whipped cream and coconut cream into cream cheese mixture to form an icing. Chill under cold running water until set. Spread over first pie portion. Garnish with coconut cream and pecans.