1 (9 inch) prepared chocolate cookie crumb pie crust
2 (3 ounce) packages instant chocolate candy-coated chocolate pieces
1 1/3 cups milk
1 package instant vanilla pudding mix
1 (6 ounce) can crushed pineapple, with juice
Divide pie crust into three equal pieces. Cover bottom and sides, with crust. Refrigerate over night.
Place candy pieces in pans of large nonstick or nonstick food processors or blender, scraping the bottom and sides of the pan. Place candy pieces 1 inch above and 1 inch below the top of crust. Press mixture evenly into the bottom and sides of each pie crust. Ladle pineapple juice into candy pieces. Chill before serving.
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