1 (9 inch) prepared graham cracker crust
1/2 cup flaked coconut
1 cup chopped peaches
1/2 cup chopped pineapple
1/2 cup chopped bananas
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 cup sliced peaches
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together coconut cream, peaches, pineapple, bananas, pineapple slices, banana slices and peaches. Spread mixture onto the bottom and sides of the pie crust.
Bake in preheated oven for 1 hour.
To make raspberry cream topping: In a small mixing bowl, beat cream cheese and sugar until smooth. Stir into coconut cream mixture. Spread over chopped fruit. Drizzle topping over dusted fruit.
Remove pie from oven and let stand in oven for 5 minutes. Add whipped topping and peaches. Serve pie with whipped topping or fruit preserves.