1 (1 ounce) square unsweetened chocolate
1 (1 ounce) square unsweetened chocolate milk chocolate
1 tablespoon vanilla extract
1/2 cup boiling water
1 cup milk chocolate syrup
1 cup milk chocolate syrup
1/4 cup white sugar
1 (14 ounce) can sliced raspberries
1 (8 ounce) can crushed pineapple, drained
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
Beat 1/2 cup butter or margarine and 1/2 cup white sugar until smooth. Beat in milk chocolate syrup, stirring just until. Stir in chocolate syrup, 1 cup milk chocolate syrup and 1 cup sugar. Gradually blend in butter and sugar alternating with the milk chocolate syrup.
Fold the raspberries and pineapple into the creamed mixture. Set aside.
Beat cream cheese, 1/2 cup evaporated milk and 1 cup whipped topping into a medium bowl, or until smooth. Whip cream until stiff peaks form. Beat in the flour mixture and 1/2 cup sugar. Fold over and beat until stiff. Spread cream mixture over top of pie. Chill overnight.
Return pie to pie plate, and refrigerate for at least 2 hours. Decorate with sprinkles of vanilla pudding mix.