2 tablespoons peanut butter
2 tablespoons white sugar
1 (8 ounce) can crushed pineapple
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
2 (4 ounce) packages mini marshmallows
1 (8 ounce) package mini marshmallows
1 pint heavy cream, whipped
1 (3 ounce) package instant vanilla pudding mix
1 cup butter, prepared chocolate frosting
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the peanut butter and sugar until smooth. Beat in the pineapple cream cheese, cream cheese, marshmallows, marshmallows and whipped cream. Gradually mix in the heavy cream. Mix in the pudding mix, stirring just enough to stir into the peanut butter mixture. Spread into the pie crust.
Bake for 35 to 40 minutes in the preheated oven. Cool pie completely before removing from pan. Cool for several minutes before frosting.
To make the frosting: In a large bowl, cream together the butter, chocolate frosting and instant pudding until smooth. Beat in the reserved pineapple whipped cream mixture. Spread over the peanut butter pie, and drizzle with whipped cream frosting. Cool pie immediately and cut into 12 squares.