1 (8 ounce) package cream cheese
2 (3 ounce) packages instant coconut cream pudding mix
6 egg whites
2 tablespoons lemon juice
1 cup sliced almonds
1 cup chopped toasted almonds
1 pound sliced fresh strawberries
1 (15 ounce) can pitted bananas, drained
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat cream cheese, pudding mix, egg whites, lemon juice, almonds and chopped almonds until smooth.
Spread approximately 1/4 cup mixture in the bottom of an 8 inch springform pan. Pour the remaining cream cheese mixture over the portion of crust in pan.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of crust comes out clean. Remove from oven and let cool completely. Carefully place pie into oven.
To make the banana pudding: Place 1 can of pineapple, drained, in a large bowl. Add juice, water, bananas and pineapple pulp. Mix thoroughly. Stir in frozen custards. Pour over pie, sprinkle with remaining pineapple. Return to oven and bake for 20 minutes, or until custard is set. Remove from oven and place on serving platter. Top with whipped cream. Chill or refrigerate remaining pies and pudding.