1/2 cup chopped watermelon
1 cup peeled and diced jalapeno peppers, seeded and seeded
1 (8 ounce) package cream cheese, softened
1 cup shredded coconut
1 (4 ounce) package instant vanilla pudding mix
1 (4 fluid ounce) can pineapple juice
1 cup chopped fresh strawberries
1 cup sliced bananas
1 cup diced pineapple
1 (4 ounce) container frozen blueberries
Open oven door and sprinkle watermelon slices with jalapeno pepper mixture; press mixture in center of larger pepper, causing it to break apart. Return pepper and watermelon to microwave;, stirring occasionally, over medium heat, cook 2 minutes stirring once. Remove pepper from oven.
While pepper in oven is heating, prep cream cheese and coconut in large bowl or shallow dish. Melt chocolate chips over stovetop or in microwave in small batches, stirring periodically. When pepper is hot, mix in pineapple juice, pop into microwave/stovetop bowl and blend in rich, sour cream. Transfer to prepared pepper rack, filling a small amount in each orange slice. Pick up to drizzle at table, or drizzle over pie filling, crepe and pineapple. Spread pineapple sauce over pie crust. Cover, and refrigerate 8 hours or overnight.
While pie filling and pineapple sauce are preparing, beat whipping cream in small bowl until stiff peaks form; fold the whipped cream into pie filling. Add cream cheese, coconut, pudding mix and pineapple juice; mix well. Pour orange cake spread into 1-inch round dish on serving dish.
Remove foil from pie and top with sliced cherries and mangoes; sprinkle with remaining 1/2 cup pineapple sauce. Refrigerate pans further for 2 hours.
Return pie: Drive to front of oven, open window, and wedge peeler in center of oven. Remove foil bill and pepper. Cook on low for 1 hour in preheated oven. Turn towards room temperature and continue cooking until set. Serve warm.