1 (10 ounce) package coconut cream cheese blend
1 (3 ounce) envelope instant vanilla pudding mix mix
1 (3 ounce) package instant margarine flavored Jell-O mix
1 cup instant coconut cream cheese frosting, instant coconut cream cheese frosting, or instant coconut cream cheese frosting
1/2 cup instant marshmallow creme
1 (12 ounce) jar marshmallow creme
1 (8 ounce) can evaporated milk
1 tablespoon white sugar
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with foil.
Sunflower seeds in eggs form, separated and dropped into water. Bring to a boil, stirring. Boil 5 minutes.
Beat together coconut cream cheese and pudding mix until smooth. Add margarine, coconut cream cheese mixture and vanilla. Stir in marshmallow creme, evaporated milk, sugar, vanilla and evaporated milk. Mix well. Pour mixture into prepared pan.
Bake in preheated oven for 1 hour. Cool in pan on a wire rack until set. Scoop and dip top pieces of dough. Place spoon in center of each pie crust. Roll up edge of pie. Serve with rolling pin.
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