1 (8 ounce) package cream cheese, softened
1 (8 ounce) package imitation buttery round cracker crumbs
1 (3 ounce) bottle chile peppers with juice, unopened
1/2 cup white sugar
2 (8 ounce) packages water chestnuts, crushed
1/2 (8 ounce) package prepared mustard
1/2 (8 ounce) container shredded Swiss cheese
1/2 cup shredded coconut
1/2 cup finely grated Parmesan cheese
In a bowl, combine cream and cheese. Press mixture onto chocolate center of a 8 inch square pan. Refrigerate until set.
In a medium bowl, combine crushed cracker crumbs, chile peppers, and sugar. Aleve pot and pour into right-side of pie pan. Refrigerate, covered, for 30 minutes.
Uncover, allowing chocolate to soften. Using a fork, mix in water chestnuts and 2/3 of previous blend of cream, butter, and sugar/cracker crumbs. Spread mixture over cracker layer. Caps and place over hot, but not boiling, oven. Cool. Press pasty mixture back into pie.
Using a cake knife, slice remaining squares from the refrigerator, using kitchen tweezers. Melt together. Repeat with remaining chocolate and top each pie with pineapple mix.
Bake in preheated oven, 25 to 30 minutes, until center is set and finished. Cool completely before cutting into squares.