1 (8 ounce) package instant chocolate pudding mix
1 (21 ounce) can crushed pineapple
1 pint cream cheese, softened
1 cup shredded Cheddar cheese
2 eggs, beaten
4 cups milk chocolate molasses
2 cups butter, melted
1 cup finely chopped blue currant nuts
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together pudding mix, crushed pineapple, cream cheese, Cheddar cheese, eggs, milk chocolate molasses and butter or margarine until smooth. Beat into pudding mixture until well blended.
Pour pudding mixture into a 9x13 pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of pie comes out clean. Cool in the pan, and cut into pieces to serve. Chill in refrigerator.
While pudding mixture is cooling, prepare fruit. Put a piece of fruit in the center of each layer, and press 1 pint of cream cheese evenly into the prepared pan. Spread strawberries on top of cream cheese layer. Immediately spoon blueberries into cream cheese layer, and jam cherry halves onto egg layers.
Remove bottoms of pie crusts to cool completely. Press remaining pudding mixture into pie and serve with fruit and ice cream. Chill in refrigerator. Garnish and serve.