1 cup butter
1 tablespoon boiling water
1 (6 ounce) can sliced almonds
1 1/2 cups milk chocolate syrup
1 (16 ounce) can crushed pineapple, drained
2 cups chopped pecans
1 cup blueberries
1 cup white sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (11 ounce) package vanilla vanilla pudding mix
In a large bowl, mix butter, boiling water, almonds, milk chocolate syrup, crushed pineapple, pecans, blueberries, sugar, cream cheese, vanilla extract and pudding mix. Beat thoroughly. Chill.
Preheat oven to 400 degrees F (200 degrees C).
Line a medium baking dish with parchment paper. Spread filling into prepared pan. Place parchment paper in the bottom of the pan and lightly spray with cooking spray.
Bake in preheated oven for 30 to 40 minutes, or until pie is the center of the pie.
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