2 baked pie shells
3 oz. cream cheese
8 oz. sour cream
1/2 tsp. vanilla
1 lemon, squeezed
sugar to taste (approximately 2 or 3 tbsp.)
1 c. chopped walnuts or pecans
1 (5.1 oz.) box lemon pie mix (instant)
8 oz. container Cool Whip
1 small bag shredded coconut

Bake according to directions. Cool pie shells. Mix cream cheese, sour cream, vanilla, 1/2 of the lemon juice and sugar (taste to measure sweetness). Blend until very smooth. Spread the mixture evenly over the 2 cooled pie shells. Sprinkle the chopped nuts evenly over the pie shells. Prepare packaged lemon pie mix according to instructions. Add the remaining 1/2 lemon juice. Add 1 cup of the Cool Whip. Blend well. Spread the lemon pie mixture over the nuts. Spread the rest of the Cool Whip evenly over the pudding. Be sure to seal all the sides. Use the entire container for the 2 pies. Sprinkle coconut over the pies. Grate a little chocolate over coconut to add color. Chill.