1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) can frozen orange juice concentrate, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup white sugar
2 teaspoons vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup white sugar
1/2 teaspoon salt
1 cup flaked coconut
1 cup brown sugar
3 eggs
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup shortening
3/4 cup coconut milk
1/2 cup chopped pecans
1/2 cup ice cream topping
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the sugar, vanilla extract and 1 cup of chopped pecans. Spread half of mixture into the bottom of pastry shell. Sprinkle top with 1/2 of the coconut.
Bake in the preheated oven for 5 minutes, until golden. Cool completely before serving.
To make the whipped topping: In a medium bowl, beat together the remaining 3/4 cup sugar, 1/2 cup of packed brown sugar, and 1/4 teaspoon salt. In a small bowl, stir together the cream cheese, 1/2 cup of frozen orange juice, 3 eggs, and 2 tablespoons cornstarch. In a medium bowl, beat until smooth, 1 1/2 to 2 minutes. Stir in the remaining mixture. Stir in the drained coconut. Pour the cream cheese mixture over the coconut. Spread remaining mixture over cream cheese layer. Spread fruit topping over cream cheese layer and spread to within 1 inch. Sprinkle remaining coconut over cream cheese layer and lay over topping. Chill at least 1 hour before serving.
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