1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared chocolate bar
1 (9 inch) prepared chocolate-coated strawberry chocolate
1 (3 ounce) package instant coconut cream pudding mix
1/4 cup vegetable oil
1 cup butter, softened
1/2 cup milk
1 egg, lightly beaten
1 cup white sugar
1 (12 ounce) can crushed pineapple with juice
1 (8 ounce) can crushed pineapple juice
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup cream of coconut
Beat cream of coconut until smooth. Add sugar and oil. Beat until light and fluffy. Add milk, egg, white sugar and pineapple juice. Beat for 3 minutes at a time, mixing well after each addition. Cover and refrigerate overnight.
Beat whipped cream until stiff peaks form. Beat egg until egg is slightly darker. Mix cream of coconut with corn syrup until stiff peaks form. Beat heavy cream until stiff peaks form. Do not overbeat or coconut will brown. Fill each pie crust with pie filling. Chill cakes overnight before serving.