1 1/2 cups margarine
1/2 cup white sugar
2 eggs
3 tablespoons milk
2 cups all-purpose flour
1 (12 ounce) can evaporated milk
2 tablespoons unsweetened cocoa powder
4 cups heavy whipping cream
1 (15 ounce) can crushed pineapple, quartered
1 (12 ounce) container frozen whipped topping, thawed
1/3 cup confectioners' sugar
1 (10 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 10x15 inch loaf pans.
Bring 2 cups margarine, 1 cup sugar, eggs, milk, flour and cocoa together in medium bowl. Stir together; set aside.
To Make The Crust: To Make Flour Layer: Put remaining 1/2 cup margarine, 1/2 cup sugar, whipping cream and creme into medium saucepan. Beat cream with pastry blender until fluffy; mix with crushed pineapple, whipped topping and remaining margarine mixture. Pour mixture into prepared pans.
Place half of crust mixture on each loaf pan; sprinkled pineapple over top. Bake in preheated oven for 30 minutes or until crust is golden brown. Garnish top of crust with 1/2 cup whipped topping and remaining marinade mixture.