8 oz. cream cheese
3 c. milk
8 oz. white chocolate pudding (instant)
8 oz. dairy topping
1/2 c. butter
1 pkg. angel flake coconut
1 small jar Macadamia nuts
yellow sugar

Beat softened cream cheese with 1 1/2 cups milk until smooth. Add pudding mix and remaining milk, beating 1 minute. Fold dairy topping into the mixture. Melt butter in a 9 to 10-inch pie plate. Form a crust, working in as much coconut as possible. Press onto sides and bottom of pie plate.

Bake at 300°F for 20+ minutes. Cool. Fill and freeze. Serve frozen.