1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 (7 ounce) can crushed pineapple, drained
2 cups crushed corn syrup
1 (8 ounce) package instant coconut cream pudding mix
1 (2.25 ounce) can vanilla flavored Jell-O
1 tablespoon lemon zest
1 cup chopped black walnuts
1 (9 inch) prepared graham cracker crust
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and sugar until smooth. Stir in pudding mix. Combine crushed pineapple and corn syrup and pour into a small mixing bowl. Mix with cream cheese mixture. Gradually blend in lemon-lime soda, stirring until sugar is completely dissolved. Spoon mixture into pie shell. Cover pie and refrigerate overnight.
On the second day, preheat oven to 350 degrees F (175 degrees C). Layer fruit compote and jelly over fruit crust in the cooking pot. Sprinkle with lemon-lime jelly and top with nut mixture.
Spread remaining whipped cream over pie, creating a right-angle crust. Place graham cracker top on top of pie. Place graham cracker on pie and drizzle remaining lemon zest on top. Seal the top of pie and plug with toothpicks. Place pie in a large, heavy saucepan with a slant inside. Pour boiling water over pie to cover completely.
Bake in preheated oven for 40 minutes. Turn off oven and leave pie standing in oven for 20 minutes. Remove from oven and chill until set. Immediately spoon pudding mixture over pie.
⭐ ⭐ ⭐ ⭐ ⭐