1 (9 inch) prepared graham graham cracker crust
2 (3 ounce) packages instant coconut cream pie filling
1/2 cup cocoa butter, softened
3 large strawberries, sliced
1 (16 ounce) package refrigerated lemon rind coconut cream
1/2 cup butter, softened
2 cups white sugar
4 cups milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Line 2 round 9 inch jelly spoons with graham cracker crumbs. Layer fruit and mixture on bottom and top of second sponge; spread pudding all over. Spoon cream over fruit and pudding; refrigerate at least 4 hours.
In a large bowl, beat cream until light and fluffy, about 5 minutes. Beat cream until stiff, about 5 minutes. Beat in sugar. Beat in milk and vanilla. Beat cream, 1/2 cup at a time, until heavy. Beat in almond extract and whipped cream. Pour pudding into graham crust. Chill until firm.