4 eggs
1 1/2 cups white sugar
1 1/2 cups vegetable oil
1 (10 ounce) package frozen whipped topping, thawed
1 (8 ounce) can coconut cream
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant white chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant white chocolate pudding mix
1/2 cup butter
1 (8 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs and sugar until frothy. Stir in oil, coconut cream and pudding mix. Beat until stiff peaks form. Fold in coconut cream and pudding mix. Stir in whipped topping. Spread over pie crust.
Bake in preheated oven for 1 hour. Cool slightly before cutting into squares. Cool completely. Refrigerate leftover pie. Serve immediately.