1 medium pan
1 (6 ounce) can cream of chocolate pudding mix
1 (14 ounce) can crushed pineapple
1 (8 ounce) can frozen whipped topping, thawed
2 (1 ounce) squares unsweetened chocolate
1 egg
2 tablespoons vegetable oil
In a medium-size mixing bowl, beat cream of chocolate pudding mix until smooth. Beat in pineapple, then stirring well. Fold in whipped topping. Refrigerate candy while stirring until firm.
Heat 1 tablespoon oil in a large saucepan over medium heat. Pour into pan, and bring to a boil, stirring constantly. Boil, stirring occasionally, for about 30 minutes.
Remove pan from heat. Stir in crushed pineapple and chocolate. Cool slightly, then stir whipped topping into pineapple mixture. Mix egg and olive oil into pineapple mixture. Spread over bottom of pan. Cool for one hour before serving.
⭐ ⭐ ⭐ ⭐ ⭐