1 (9 inch) pie crust, baked
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
2 cups vegetable oil
2 eggs
1/2 cup water
1 cup chopped dates
1 cup chopped pecans
1 (6 ounce) package vanilla flavored Jell-O mix
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch pan.
In a large bowl, combine pudding mix and pudding schnapps. Mix eggs, water, dates, pecans, and pudding. Pour mixture into prepared pan; press and smooth. Cover and refrigerate 8 hours.
Fold half of whipped topping into filling. Spoon remaining whipped topping over pudding and filling. Sprinkle remaining pecans over filling.
Bake in preheated oven for 20 to 30 minutes, or until a toothpick inserted into center of pie comes out clean. Cool pie and serve.
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