1 (2.5 ounce) package vanilla cake mix
1 (8 ounce) package cream cheese, softened
1 cup shredded coconut
1 1/2 cups boiling water
1 (8 ounce) package cream cheese, softened
1 cup diced celery
1 cup chopped pecans
2 eggs, beaten
1 (3.5 ounce) package instant chocolate pudding mix
1/4 cup whipped cream
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix cake mix, cream cheese and coconut until smooth. Stir in boiling water and coconut cream. Mix together and pour mixture into pastry shell. Cover and refrigerate for 1 hour.
In a large mixing bowl, beat cream cheese and celery until smooth. Add pecans and eggs. Beat until blended. Pour mixture onto pie shell filling. Cover and refrigerate for 2 hours, or until set in center.