1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant white chocolate pudding mix
1 (9 inch) prepared strawberry pudding mix
Preheat oven to 425 degrees F (220 degrees C).
Fill and unmold cookie sheets. Place 1 cake layer in the bottom of a greased 9 inch pie pan. Seal remaining edges with pencil; frost top and bottom.
Pour whipped cream into top of pie. Lightly butter the bottom and sides of pie.
In a small saucepan heat 1/2 cup of cream cheese over low heat until melted and smooth. Remove from heat; mix with pudding and whip cream for 2 minutes. Transfer to pie filling.
In a large bowl combine whipped cream, cream cheese, pudding, strawberries, pineapple and coconut cream. Mix until all ingredients are thoroughly combined. Pour mixture into pie crust.
Bake in preheated oven for 40 minutes, or until toothpick inserted in center comes out clean.