1 (12 ounce) package cream cheese, softened
3/4 cup white sugar
1/2 cup vegetable oil
1 (8 ounce) package cream cheese, softened
2 (9 inch) pie shells, pie filling:
2 cups sour cream
2 (3 ounce) packages instant coconut cream pudding mix
2 cups sweetened nonfat milk
1/2 cup shredded coconut
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 pie shells.
In a medium bowl, beat cream cheese, sugar, vegetable oil and cream cheese until smooth. Mix in pudding mix. Stir in milk. Beat in coconut cream and whipped cream. Pour mixture into prepared shells.
Bake in preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Cool completely.