1 (2 ounce) package instant white chocolate pudding mix
1/2 cup white sugar
1 (16 ounce) can crushed pineapple with juice
1 1/2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
1 (16 ounce) can whole cranberry juice concentrate
6 (3 ounce) cans mandarin oranges, drained
1 cup peanut butter
Preheat oven to 350 degrees F (175 degrees C). Grease bottom of glass baking dish.
In a large bowl, combine pudding mix, sugar, pineapple, orange juice, orange extract, cranberry juice concentrate, orange juice concentrate, pineapple concentrate, cranberry juice concentrate and pina colada chiller. Beat for 4 minutes with an electric mixer or in a small bowl using an electric mixer or in a small bowl using an electric mixer. Stir until smooth.
In a large bowl, cream together the cream cheese and sugar until light and fluffy. Gradually beat in the eggs, slowly stirring after each addition. Blend the flour with pineapple and orange juice, stirring thoroughly. Fold in the baked pudding mix mixture. Pour mixture into the prepared baking dish.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of the dish comes out clean. Serve warm. Cool completely before cutting into squares. Keep warm. Store in refrigerator.