1 (12 ounce) package cream cheese, softened
1 (5 ounce) can crushed pineapple juice
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1/2 cup chopped coconut
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) package frozen whipped topping, thawed
1/4 cup chopped orange zest
1 (3 ounce) package instant coconut cream pudding mix
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, beat the cream cheese and pineapple juice until smooth. Mix in 1 can of crushed pineapple juice. Beat in the cream cheese and coconut cream pudding mix. Spread mixture in a 9x13 inch baking dish.
Bake in preheated oven for 45 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 15 minutes. Remove from oven and brush tops with egg wash.
When pie is cool, frost with coconut cream pudding, whipped topping, coconut cream cream cheese, orange zest and lemon zest. Mix well.
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