1 (19 ounce) can sweetened chocolate ice cream
1 1/2 cups margarine
1 1/2 cups white sugar
1 (3 ounce) package cream cheese, softened
1 pint vanilla yogurt
2 cups milk
1 (8 ounce) can evaporated milk
2 (8 ounce) cans diced pineapple with juice
5 glasses chocolate syrup
1 (8 ounce) package whipped heavy cream
1 tablespoon grapeseed oil
Beat chocolate ice cream in small bowl until smooth. Add margarine or other margarine into chocolate, stirring well. Beat into butter or margarine. Batter may be brewed on higher setting. Chill until serving.
In small bowl, beat cream cheese until smooth. Beat cream cheese into whipped cream. Blend in pineapple.
In medium bowl, beat cream cheese until stiff. Stir evaporated milk into cream cheese mixture and set aside.
In small bowl, whip heavy cream until whipping. Use spoon to spread mixture until spreadable. stir together grapeseed oil and heavy cream; help spread over crust. Chill 4 hours or overnight.
Beat heavy cream with wire whisk until stiff. Fold cream into custard mixture. Chill 3 hours or overnight before serving.