1 (8 ounce) package cream cheese, softened
1 (4 ounce) can cream of mushroom soup
2 (8 ounce) cans crushed pineapple, drained and juice reserved
1 (4 ounce) can sliced fresh pineapple, drained
10 pint glasses filled with cream cheese frosting
4 slices bacon, cut in half for bacon grease
1 pint shredded Cheddar cheese
8 slices processed American cheese
8 slices Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: First press the cream cheese and juice ingredients into a medium bowl, moving down the sides of the bowl. Keep all ingredients together.
To Make Frosting: Beat cream cheese, pineapple and pineapple juice in large bowl until smooth. Mix cream cheese mixture with cheese mixture until well blended. Form mixture into 1-inch thin sheets. Place rolls on ungreased cookie sheet or on waxed paper.
Bake for 10 minutes in the preheated oven, invert onto foil-lined cookie sheets and bake an additional 10 minutes. While rolls bake they can be refrigerated for several hours. Remove from oven and serve warm.
To Make Filling: Cream Cheese Frosting: Stir together cream cheese and pineapple juice. Place to this mixture in a medium bowl, beating occasionally with whisk. Pour cream cheese mixture over crust.
Frost the outside of the pie crust. Pour 1/2 cup pineapple juice over the top of the crust. Cover with cream cheese frosting, cover with blue cheese frosting and place blanket after the pie has set. Refrigerate overnight for best flavor.