2 pie shells, baked
1 (4 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 pkg. non-dairy topping mix
1/2 c. milk
1 tsp. vanilla
1 c. coconut, shredded
2 (3 oz.) pkgs. instant vanilla pie mix
1 tsp. vanilla
1 c. coconut, toasted
Whipped cream

Combine cream cheese, sugar, topping mix, milk and vanilla. Beat until light and fluffy. Pour into pie shells. Spread 1/2 cup coconut on each pie and chill several hours or overnight. Prepare instant pie filling according to package directions, adding 1 teaspoon vanilla and pour over cream cheese layer. Chill until set. Garnish with whipped cream and toasted coconut. Makes 2 pies.