1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant sugar-free vanilla pudding mix
1 (4 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) can crushed pineapple with juice
1 (3 ounce) package instant vanilla pudding, whipped
1/2 cup semisweet chocolate chips
1 (16 ounce) can sliced almonds
1 egg
2 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans.
In a large bowl, combine pudding mix, pineapple, whipped topping, pineapple with pineapple juice, and pudding mix. Pour mixture into prepared pan, spreading evenly. Place a layer of pineapple over pudding, and frost with chocolate chips. Remove from pan and allow to cool for 1 hour. Carefully uncover cake from pan.
When cool, flip onto a waxed paper dish. Spread pineapple over pie crust. Frost cups and spoon pineapple over pie. Refrigerate for at least 1 hour.
In a small bowl, beat egg and oil until soft peaks form. Fill and frost pineapple with whipped topping. Refrigerate for at least 1 hour before serving.
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