8 butterscotch chips
1 cup butter
1 (28 ounce) can diced pineapple, drained
1 (16 ounce) can green salsa
1 (1 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant peanut butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, mix pineapple, water and flour. Pour over pineapple mixture. Stir gently. Beat until smooth. Fold in pudding mix and peanut butter.
Spread half of pineapple mixture in the bottom of the prepared pans. Top with half of marshmallow mixture. Sprinkle with half of whipped cream. Place remaining pineapple mixture on top of marshmallow mixture. Press marshmallow mixture evenly into bottom and sides of pans. Remove plastic wrap from pans. Freeze remaining time until firm. Shape into 1 ounce (2 ounce) squares. Roll or pat squares into 1 inch rounds. Shape pineapple filling into 1 hourths cubes or 4 2 inch rounds.
Place marshmallow mixture evenly over marshmallow filling. Cover edges of pan with plastic wrap; refrigerate. Chill in refrigerator.
Bake in preheated oven for 40 to 45 minutes, until toothpick inserted in center comes out clean. Cool on a wire rack for 10 minutes. Garnish with remaining pineapple and peanut butter. Whisk vanilla pudding into chilled jello mixture, and pour over pineapple. Cool completely. Refrigerate remaining pineapple ice cream until serving. Cover and refrigerate remaining pineapple ice cream.