1 (9 inch) prepared graham cracker crust
1 (11 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup chopped almonds
1 (8 ounce) package cream cheese
1 (3.5 ounce) package powdered milk chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup coconut cream
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, blend cream cheese, cream cheese, pudding mix, almonds and 1/2 cup coconut cream. Mix in 1 1 cup of whipped topping. Fold in the coconut cream. Scoop into crust.
Bake in preheated oven for 45 minutes, or until lightly browned. Cool completely before cutting into squares.
To make the filling: In a medium bowl, cream together the cream cheese, pudding mix and almonds mixture until smooth. Mix in cream cheese mixture to 1/2 cup of the coconut cream. Mix in pecans. Chill topping overnight before serving.