1 (1 ounce) package Bob's Blueberry Pie Crust
1 cup blueberries
1 1/2 teaspoons vanilla extract
1 cup flaked coconut
1 (1 ounce) package instant coconut cream pudding mix
1 cup boiling water
1 (8 ounce) package vanilla wafers
1 1/2 cups flaked coconut
1/4 cup blueberries
1/4 teaspoon salt
In a medium bowl, blend blueberry pie crumbs, blueberries, vanilla extract, coconut cream pudding mix, boiling water, pineapple juice, strawberries and semisweet chocolate chips.
Heat oven to 375 degrees F (190 degrees C). Spread 1 cup blueberry pie crumb mixture in bottom of 9 inch springform pan. Sprinkle blueberries over pie crust. Make a depression in center of pineapple and sprinkle with coconut cream pudding mix. Bake in preheated oven for 30 minutes. Pour sauce over pie. Bake an additional 30 minutes, or until pie is set and crust is golden brown. Cool completely.
Spread crispy crabmeat over bananas and spread with blueberry cream pie filling. Top with pineapple and coconut cream pie. Pour grape jelly over crabmeat. Bake for 10 minutes, or until juices of crab mixture run clear. Serve warm.