1 (3 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package cream cheese, softened
1 (4 ounce) package cream cheese, softened
1 cup shredded coconut
1 teaspoon vanilla extract
2/3 cups all-purpose flour
1 cup chopped pecans
Place cream cheese, pudding mix, and cream cheese in a mixing bowl. Beat at medium speed, scraping bowl often, until blended. Mix in coconut, pecans, and remaining 1 cup of sugar. Pour mixture into prepared crust. Chill in refrigerator or overnight.
When pie is cooled, place a large spoonful of filling into pie shell. Roll out a large metal or plastic wrap or aluminum foil. Place underneath pie. Press edges of foil together. Place under top of pie at edge of pan. Chill at least 2 hours before cutting.