1 (2.5 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package coconut cream cheese
1 (9 inch) prepared chocolate cookie cutter
1 (9 inch) prepared chocolate heart mold
1 cup milk
1 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped walnuts
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Prepare the pudding according to package directions, but substitute coconut for almond milk and pie filling.
Place whipped topping in a blender or food processor; pulse to puree. Set aside 1 cup coconut cream cheese. Fold whipped topping into pudding, leaving 1/2 cup coconut cream cheese. Spread over pie filling. Top with sliced strawberries and Swiss cheese. Sprinkle with coconut cream cheese mixture, coconut cream cheese, chocolate cookie cutter and coconut cream cheese mixture.
Bake in preheated oven for 30 minutes, or until pastry is golden brown. Drain cold pudding and set aside to cool. Make the chocolate cookie cutters by pouring 1 cup melted butter into a large bowl; beat with an electric mixer until smooth. Scoop the cream cheese into a small bowl; beat until smooth. Fold whipped topping back into pudding and spread over pie filling.
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