1 (9 inch) pie crust, baked
1 (8 ounce) package cream cheese, softened
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
1 (3 ounce) package instant coconut cream pie filling
1 cup diced fresh strawberries
1 cup chopped bananas
1/2 cup butter, softened
1 cup milk
1 (.25 ounce) package instant whipped topping, thawed
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup chopped pecans
1/2 cup chopped almonds
1/2 cup butter, softened
1 (8 ounce) can sliced almonds
1 pound heavy cream cheese, softened
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round baking pans.
In a large bowl, beat cream cheese until fluffy; set aside. In a small bowl, beat eggs. Stir sugar and eggs into cream cheese mixture. Mix in flour, baking powder, and vanilla. Beat for 1 minute.
Stir whipped topping into creamed mixture. Stir in chopped pecans and bananas. Fold in whipped topping. Fold in whipped topping.
Spread cream cheese mixture, fruit, nuts, pecans and almonds into prepared pans.
Bake in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, then fill and remove from oven. Cut into squares. Store in refrigerator.