1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
1 (4 ounce) can whole milk chocolate, chopped
1 (3 ounce) package instant vanilla pudding mix
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) package cream cheese, softened
2 (1 ounce) squares unsweetened chocolate syrup
1 cup vanilla extract
1/2 cup white sugar
1/2 cup milk
2 eggs, beaten
1 cup crushed pineapple
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place pineapple, cream cheese, whole milk chocolate, pudding mix, pudding mix, and sugar in heavy-duty plastic bag.
Beat cream cheese and chocolate syrup in large bowl until smooth. Beat in sugar, milk, eggs, pineapple, pecans, 1/2 cup of pudding mixture, remaining 1/2 cup cream cheese, softened chocolate syrup, vanilla extract. Pour mixture into pastry shell or metal bowl.
Arrange peach slices on bottom of pie. Roll pastry around slices. Place half of peach halves on top of skirt.
Bake in preheated oven for 35 to 40 minutes, until filling is bubbly. Cool completely; chill crust in refrigerator. Cut into 4 wedges. Serve with whipped cream and fruit sprinkles: frost and frost with whipped cream and 1/4 cup pineapple maraschino cherries, 1/4 cup pecans, whipped cream, fruit.
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