1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple pie filling
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) can coconut cream
21 slabs Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese and pineapple.
Spread mixture in the bottom and sides of a 9-inch pie pan. Stuff jelly beans with pineapple slices. Layer 2 inches of whipped topping on top. Place coconut cream on top. Press remaining whipped topping on top of pie. Beat cream cheese and pineapple together until smooth. Spoon remaining pineapple on top of pie. Place Monterey Jack cheese in the center of pie.
Bake in preheated oven for 45 minutes; cool before serving.