1 (15 ounce) can lemon-lime flavored carbonated beverage
1/2 cup coconut rum
1/2 cup salted peanuts
1/2 cup diced onion
8 cup sliced almonds
1 (15 ounce) can sliced Scottish (English) pudding
1 (3 ounce) package instant coconut cream pudding mix
1 cup sliced almonds
2 teaspoons milk
1 cup sliced marshmallows
1 teaspoon vanilla extract
1 (9 inch) prepared European-style pie crust
Preheat oven to 450 degrees F (230 degrees C).
Microwave lemon-lime soda in 10-inch muffin dish 2 minutes, or until bubbles form. Remove from microwave and pour into pie crust. Cover tightly, then press down on bottom and sides of pie edge to seal. Pour in whipped cream and lemon-lime soda.
Arrange half of the almonds on bottom of pie crust. Place remaining almonds on top and side of shell. Pour remaining lemon-lime soda over crushed almonds in shell. Secure with fork. Cut marshmallows in centers of chocolate mixture. Fill rim of pie with remaining chocolate for glaze and chocolate layer for garnish. Place chocolate pie filling on top of whipped cream. Beat together cream cheese and sugar. Garnish with remaining half of almonds and half of peanuts. Chill in refrigerator for 1 hour or longer to prevent lumps. Press remainder mixture on top of pie crust.
Stir whipped cream into custard mixture just before serving. Sprinkle with remaining 2 tablespoons lemon-lime soda.