1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup white sugar
1 (1 ounce) package instant coconut cream pudding mix
1 (9 inch) prepared chocolate cookie crumb crust
1 1/2 cups shredded coconut
1 1/2 tablespoons orange zest
1 cup mini chocolate desserts
2 tablespoons orange zest
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese and butter. Beat in sugar and pudding mix. Pour mixture into crust and sprinkle with coconut.
Make the mini chocolate meringues: Melt butter in medium saucepan over medium heat, stir in mini chocolate pieces. When it is melted, beat the orange zest in small bowl until smooth. Fold evenly into cream cheese mixture. Stir milk into pudding mixture and sprinkle with coconut. Drop doll by tablespoons into boiling water. Boil for 1 minute, stirring back and forth, until smooth and thick.
Beat cream cheese mixture with a small spoon until light and fluffy. Pour over crispy dessert crust.
Remove lid from pie and set aside. Using hands, mix cream cheese mixture with whipping cream to form whipped cream filling. Beat coconut cream into whipped cream filling. Refrigerate pie for several hours before serving.