1 (3 ounce) package peachy pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (4 ounce) can crushed pineapple, and juice
1 (16 ounce) can peaches, drained and juice
1 (15 ounce) can peaches, drained
1 (3.5 ounce) package instant coconut cream pudding mix
1 (16 ounce) can cream cheese, softened
1 cup finely chopped pecans
1/2 cup shredded coconut (optional)
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix peachy pudding mix, pineapple, pineapple juice, peaches, and pudding mix.
In a separate bowl, stir together cream cheese and pecans. Stir the pea mixture into the pudding mixture and spread mixture evenly into pie crust. Sprinkle coconut cream onto top of pie crust. Sprinkle with chopped pecans if desired.
Bake in preheated oven for 45 minutes or until filling is set.