1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package coconut cream cheese spread
1 (3 ounce) package instant coconut cream pudding mix
6 (1 ounce) squares vanilla marshmallow creme
6 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup milk
1/4 cup water
1 (3 ounce) package instant coconut cream pie filling
1 cup heavy whipping cream
In a medium bowl, mix cream cheese, coconut cream cheese spread and pudding mix. Press the mixture into the bottom and sides of the pie crust. Chill in refrigerator.
In a medium bowl, beat butter, coconut cream cream cheese mixture and vanilla until smooth. Beat in the milk and water bring to a rolling boil. Mix thoroughly. Fold into cream cheese mixture. Pour mixture into pie crust. Chill leftovers for at least 1 hour, turning pie each time.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cream cheese filling, whipping cream, and remaining pudding mixture. Add whipping cream and the poured coconut cream cream cheese mixture, stirring until pie filling is moistened. Fold 1/4 cup of whipped cream into the cream cheese cream filling mixture. Spread mixture evenly over cream cheese mixture. Chill pie in refrigerator.
Slice cream pie, and place onto pie crust. Chill until firm, about 20 minutes. Brush with melted butter, then brush with vanilla extract and 1/2 cup of milk. Spoon cream mixture over pie. Repeat with remaining pie, if desired.