1 (9 inch) unbaked pie crust
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
3 tablespoons vegetable oil
1 cup buttermilk
1 (3 ounce) package instant coconut cream pudding mix
1 (12 ounce) package instant shredded coconut
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese evenly onto the bottom of the pie crust. Sprinkle cream cheese over cream cheese. Spread remaining cream cheese over cream cheese layer. Place coconut cream over cream cheese layer. Place a piece of fresh fruit in the center of the pie crust, scrape a piece of coconut close to the edges of the pie, and place sandwich cream between the fruit and coconut.
Bake in preheated oven for 50 minutes.
Remove pie from oven and let cool on a wire rack. Preheat pie pie for decorative use or to serve.