1 (18 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 3/4 cups milk
1 1/2 cups frozen whipped topping, thawed
1 (8 ounce) package instant coconut cream pie filling
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
Beat cream cheese and pudding together in a large bowl. Stir in milk and whipped topping.
In a small saucepan, heat butter in a small saucepan over medium heat.
Sift together the 1/2 cup sugar and 1/2 cup pudding mixture; pour mixture into pie filling and frost top with butter mixture.
Pour cream cheese mixture back into pastry shell.
Beat egg version of cream cheese mixture until frothy. Beat in 1/2 cup sugar mixture.
Place cream cheese mixture in the bottom of a greased 3-quart casserole dish. Spread cream cheese mixture over cream cheese mixture. Garnish with remaining 1/2 cup sugar.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before serving.