1 (3 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pie filling
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package cream cheese, softened
1 egg
1 (8 ounce) can coconut cream
1 (3 ounce) package instant coconut cream pie filling
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
Preheat oven to 350 degrees F (175 degrees C). Spread cream cheese mixture evenly over bottom of 9 inch pie pan. Place half of strawberries on top of cream cheese mixture; use an empty jar or plastic wrap to secure top of fruit with tweezers. Place remaining strawberries on top of fruit cream cheese mixture. Place remaining slice of strawberries into pie crust. Cover bottom and sides of pan; refrigerate.
Bake pie in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool completely. Beat cream cheese, pudding mix, cream cheese, eggs and coconut cream until well blended.
Remove lid from pie; cut foil to prevent casserole from leaking. Braze edges of pie to prevent browning. Place cream cheese mixture in freezer bag; remove foil to prevent casserole from leaking. Chill in refrigerator. Serve warm.