2 (8 ounce) packages cream cheese, softened
2 cups white sugar
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (1 ounce) square unsweetened coconut cream soda
1 cup sliced almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup chopped dates
1 cup chopped pitted dates
1 cup chopped strawberries
2 cups sliced cherries
1 gallon whipping cream
1 cup white sugar
1/4 cup vegetable oil
1 (8 ounce) container frozen whipped topping, thawed
4 eggs
1 (3 ounce) package instant white chocolate pudding mix
2 (16 ounce) packages instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and sugar. Mix the cream cheese mixture into the creamed mixture until well blended. Fold in the pudding mix. Spread cream cheese mixture into a 9 inch pie pan.
In a large bowl, beat 1/2 cup of the whipping cream with an electric hand mixer until fluffy. Beat the remaining whipping cream into the creamed mixture until well incorporated. Pour the filling into the pie crust and top off with the pecans, cherries and dates.
Bake in preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for 20 minutes.
In a second bowl, whip cream until stiff peaks form. Beat whipping cream until fluffy; fold into cream cheese mixture. Beat in the whipped cream until thickened, about 2 minutes. Fold whipped cream into cream cheese mixture.
Pour filling into baked pie shell. Chill for at least an hour before serving.
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