1 (18 ounce) can evaporated milk
3 (3 ounce) packages instant chocolate pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups lite chocolate chips
1 cup finely chopped chocolate hazelnuts
Combine milk, pudding mix, pineapple, pudding mix, vanilla pudding mix and lite chocolate chips in a blender or food processor; cover and blend for about 10 seconds. Pour into 9-inch square pie pan.
Turn the cake upside down onto cookie sheet; set aside.
In a small mixing bowl, beat whipped cream until stiff peaks form. Pour into pie-lined pie pan; refrigerate at least 2 hours.
Over shortening, beat whipped cream until stiff peaks form. Place on top of pie; cut side down. Chill pie at least 4 hours before serving.