1 (3 ounce) package cream cheese, softened
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can coconut cream
1 cup butter
1 (9 inch) prepared vanilla frosting
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, cream together cream cheese and sugar. Stir in coconut cream and butter. Stir in coconut cream and coconut cream. Transfer to a 9 inch square pan or baking dish.
Prepare the frosting by blending the butter and coconut cream. Freeze half of mixture in a large glass or metal bowl. Reserve remaining whipped cream and whip cream for filling. Frost half of pie, leaving one side of crust intact. Spread remaining whipped cream over custard layer and sprinkle remaining coconut cream on top. Chill at least 2 hours before serving.