1 recipe pastry for a 9 inch double crust pie
1 2/3 cups vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup white sugar
3 eggs
2 (1 ounce) squares unsweetened chocolate
1 (3 ounce) package instant chocolate pudding mix
1 (18 ounce) can sliced almonds, drained
1 (8 ounce) can crushed pineapple with juice
Bake pastry in the preheated oven for 45 minutes, or until browned. Cool completely on wire rack.
To prepare the filling: Beat together the margarine, eggs, sugar, margarine mixture and chocolate pudding mix. Add to the creamed mixture along with 1 cup of water and cream cheese until smooth.
To prepare the crust: Preheat oven to 350 degrees F (175 degrees C). Divide 1/3 cup of cream cheese into three parts. Spread filling mixture evenly over cream cheese.
Mix remaining 3/4 cup cream cheese and 2/3 cup sugar into crust. Spread over cream cheese mixture.
Arrange 1/4 cup of cream cheese mixture on bottom and 1/2 teaspoon crushed almonds over filling.
Bake in preheated oven for 30 minutes, or until bubbly. Cool completely.
To whip cream cheese: Beat together margarine, flour, baking powder, 1 cup sugar, eggs, ice cubes and chocolate pudding mix. Beat until light and fluffy. Stir in almonds and pineapple. Fill crust with cream cheese mixture.
Bake in preheated oven for 50 minutes, or until filling is set. Cool completely. Cover and refrigerate remaining time. Cut rolls into cubes. Serve warm.
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