2 (9 inch) unbaked pie crusts
1 (16 ounce) package cream cheese, softened
1/4 cup white sugar
1/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
1 (3.5 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 pint heavy cream
1 pint cream cheese, softened
1/4 cup white sugar
1 tablespoon cream
1 egg
Preheat oven to 350 degrees F (175 degrees C).
Place pie crusts in oven and bake in preheated oven for 25 minutes.
Remove from oven and set aside. Allow to cool for 5 minutes, then remove from freezer.
1. Using hands, remove pie crusts from freezer. Place in oven and cook on preheated rack for 4 hours. Cool completely. Serve warm or cold.
In a large bowl, beat cream cheese, sugar, brown sugar, egg, vanilla and pineapple until smooth. Mix in pudding mix and pudding mix, then whip cream until stiff. Serve at once.