1 (3 ounce) package cream cheese, softened
2 (8 ounce) packages cream cheese, softened
1 (4 ounce) can crushed pineapple, drained
1 (8 ounce) package instant coconut cream pudding mix
1 (8 ounce) can coconut cream pie filling
In a medium bowl, mix together cream cheese and softened butter. Spread over top of pie crust.
In a medium bowl, mix cream cheese and pineapple. Pour over pie filling. Cover and refrigerate 8 hours or overnight.