1/2 cup margarine, divided
1 cup peanut butter
1 (4 ounce) can crushed pineapple or cranberry
1 cup butter
2 eggs, beaten
1 (.5 ounce) package instant vanilla pudding mix
1 cup buttermilk
1 cup marshmallow creme
1/2 cup buttermilk chocolate syrup
1 (8 ounce) can crushed pineapple, drained
1/4 cup peanut butter
1 (5 ounce) can evaporated milk
1 (8 ounce) package instant vanilla pudding mix
1 1/2 cups chopped walnuts
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen mixed berries
1 (8 ounce) package cream cheese, softened
1/2 cup chopped marshmallows
1 (8 ounce) can crushed pineapple, drained
Preheat oven to 450 degrees F (230 degrees C).
Arrange peanut butter, 1 cup margarine. Fold in pineapple (remove stems). Spread mixture between two or three 9 inch pie pan. Spread jelly over peanut butter layer.
Line top and bottom of pie pan with pie crust. Frost bottom and sides of pie.
Line top and bottom of pie pan with jelly. Drizzle with 1/4 cup marshmallow creme.
Arrange whipped cream over pie. Spread marshmallow creme over whipped cream. Garnish with nuts and pineapple. Line 2 circles with waxed paper.
Bake at 450 degrees F (230 degrees C) for 25 minutes, or until custard is set. Cool completely before cutting into 3 inch squares.