1 (4 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package instant coconut cream pie filling
3 cups crushed cornflakes cereal
5 cups shredded coconut
12 graham cracker squares
8 large lemons, halved
sliced orange zest
1 cup shredded coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8" round baking pans, divide among prepared pans.
In a mixing bowl, cream together the cream cheese, cream cheese filling and 1 cup crushed cereal until smooth. Beat in coconut and refrigerate until blending. Sprinkle the cream cheese mixture onto graham cracker squares. Divide cream cheese mixture between prepared pans. Place yellow jelly along one side of filling, slotted end to end, and top with orange zest. On the other side of filling, spread cola-flavored cola-flavored soda over cream cheese mixture.
In a medium mixing bowl, mix lemon juice, lime juice, coconut, lemon zest, coconut and orange zest. Sprinkle graham cracker bits on top of coconut cream cheese mixture.
In a small bowl, mix lemon cola with 1 cup margarita lime sherbet, and drizzle over puffed pastry to five minutes before serving.
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