2 (3 ounce) packages cream cheese, softened
1 (3 ounce) package mini marshmallows
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can frozen orange juice concentrate
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package instant coconut cream pudding mix
1 (8 ounce) package cream cheese, softened
1 cup heavy cream
1 (16 ounce) can coconut cream
1 (8 ounce) tinned coconut cream cheese
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 packet instant peanut butter
1/2 tablespoon white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the cream cheese and marshmallows until smooth. Beat in the orange juice concentrate, cream cheese mixture, pudding mix, coconut cream and cream cheese mixture. Mix in the whipped cream, then dollop over the top. Mix in enough of the orange/coconut mixture to coat the bottom and sides of the pie pan.
Place pie in the preheated oven to cool completely. Beat ricotta cheese mixture during the first 15 minutes of baking.
Remove the pie from the oven and spread ricotta cream over the top of the pie.
Bake in preheated oven for 1 hour, topping off as necessary, until the pie is golden and bubbly. Cool completely before cutting into squares.
I love it when a family members ques [makes a mean soup. After reading the recipe, I followed the recipe exactly (as if I needed it)...I didn't even have onion soup or creme fraiche, so I chose not to count the portobello seeds. This recipe was so good, and I highly recommend it to anyone, yum!
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