8 oz. pkg. cream cheese, softened
1/2 c. granulated sugar
2 env. non-dairy topping mix
1 c. milk
2 tsp. vanilla extract
2 - 9 inch pie shells, baked following package directions
2 c. coconut
3 pkgs. (3 1/2 oz. each) instant vanilla pudding mix
6 c. half and half
1 1/2 tsp. vanilla extract
8 oz. container non-dairy whipped topping
1 c. toasted coconut

In a large mixing bowl, beat cream cheese, sugar, topping mix, milk, and 2 teaspoons vanilla until light and fluffy. Pour into pie shells. Spread 1 cup coconut on each pie and chill several hours. In a large mixing bowl, combine pudding mix, half and half, and 1 1/2 teaspoons vanilla. Beat until smooth and mixture begins to thicken. Divide mixture in half and pour over each pie. Chill until set. Spread half of whipped topping over each pie. Sprinkle each pie with 1/2 cup toasted coconut. Yield: two 9 inch pies.