1 (9 inch) pie crust, baked
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can sliced coconut
1 teaspoon vanilla extract
1/2 cup sliced almonds
1 (8 ounce) package frozen yellow cornflakes cereal, thawed
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1 (8 ounce) can chopped dates
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the cream cheese, cream cheese, and whipped topping. Shape mixture into a pie crust.
In a small bowl, mix the coconut and coconut cream cheese mixture. Spread mixture over pie crust. Arrange nuts and bananas over jelly filling.
In a large bowl, beat cake batter until stiff and smooth. Spread mixture evenly over jelly filling. Pour cream cheese mixture over pie filling. Sprinkle with dates and almonds. Roll into a rectangle, and place on a large baking sheet.
Bake in preheated oven for 60 minutes, until golden brown. Bake for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into wedges.