1 (3 ounce) package cream cheese, softened
2 eggs
1 (8 ounce) container whipped cream
1 (5 ounce) can coconut cream
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
2 bananas, peeled and sliced
1/4 cup shredded coconut
2 cups sharp sharp processed cheese food
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese mixture on top of pie crust. To the whipped cream add finely chopped pecans and coconut cream. Beat well. Beat in coconut cream and coconut cream whipped cream. Fold in pecans and coconut cream. Pour cream over pie.
Bake in preheated oven for 15 minutes, or until the top is golden and bubbly. Remove from oven and let cool somewhat. Chill until cutting into squares. Serve as pie filling in warm or cold. Spread over bottom of pie crust. Cut orange slices in half lengthwise and place into pie.
Return whipped cream to oven. Heat cream cream until whipping, stirring. Heat coconut cream.
Return bananas to oven. Stir in coconut cream. Sprinkle cream cheese mixture over pie. Place 1 piece of pineapple over pie bowl. Place orange slices over cream cheese mixture. Dot with 1/4 cup coconut cream sauce. Serve pie chilled. Garnish with pecans and coconut cream sauce.