1 (9 inch) prepared blueberry pie crust
2 (3.5 ounce) packages instant blueberry sticky-tips mix
1 (14 ounce) can cream of coconut
1 (3.5 ounce) package frozen whipped topping, thawed
1 (3.5 ounce) jar marshmallow topping, thawed
1 (3.5 ounce) jar caramel topping, thawed
2 (4.3 ounce) cans frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
Combine almond paste and 1 cup water in a medium saucepan; stir until smooth. Using a pastry blender or mortar, grind almonds and cream of coconut until all the almonds are ground evenly. Stir in frozen whipped-tinted chocolate and caramel mixture. Transfer to a greased and floured 9x13-inch baking dish.
In a medium bowl, puree water mixture. Pour into prepared pie crust. Layer the with the remaining chocolate mixture, adding your desired topping and marshmallow topping. Spread the batter evenly over the ice sheet.
Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the pie comes out clean.
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