8 Oreos
1 1/2 cups crushed chocolate syrup
1 (14 ounce) can crushed pineapple juice
1 (3 ounce) package instant vanilla pudding mix
1 (2.5 ounce) package instant vanilla pudding mix
1 (1 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant espresso cream cheese
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant espresso cream cheese
1 1/2 cups boiling water
1 (3.5 ounce) package instant espresso cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) unbaked pie crusts.
In a large bowl, beat the Oreos and pineapple juice until smooth. Beat in pudding mix and whipped topping. Stir together, then spoon mixture into pie crusts. Place into 8 pastry shells. Spread the espresso cream cheese over the pies. Spread the whipped topping over the espresso cream cheese.
Bake in preheated oven for 50 minutes, or until toothpick inserted in center comes out clean. Chill before cutting into bars. Chill before cutting into bars.