1 (16 ounce) can sliced pineapple, drained
1 (15 ounce) can freshly squeezed pineapple juice
1 (1 ounce) package instant coconut cream pudding mix
1/2 cup margarine
1 (8 ounce) can crushed pineapple ice cream
1 (3 ounce) package instant coconut cream pudding mix
1/2 pound bakery-style cream cheese
In a microwave-safe bowl, microwave pineapple until soft. Stir pineapple juice into pineapple mixture. Mix pudding mix and margarine in small bowl.
Melt butter in microwave. Stir in whipped cream; spread evenly in the bottom of 12-inch springform pan. Place pineapple mixture on top. Place cream cheese cheese on top. Pour pineapple mixture in freezer container. Chill in refrigerator for 2 hours or overnight, stirring occasionally, before serving.