1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared shortbread cookie crumb crust
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (4 ounce) can sweetened condensed milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (32 ounce) can caramel-colored sweetened condensed milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) can sweetened condensed milk
1 (3 ounce) package instant chocolate pudding mix
1 large chocolate candy sprinkles
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time. Stir in the flour and chocolate pudding mix. Mix in the pineapple, sweetened condensed milk and vanilla pudding mix. Mix in gelatin and salt. Pour mixture into the crust and spread evenly.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the pie comes out clean. Meanwhile, while the pie is still warm, fill the crust with crust mixture. Immediately remove from oven and sprinkle with candy sprinkles.