1 (8 ounce) can crushed pineapple, drained
1 (9 inch) prepared graham cracker crust
3 bananas, sliced
2 cups brown sugar
1/2 cup margarine
1 (4 ounce) can evaporated milk
2 cups creamy peanut butter
3 (10 ounce) packages instant vanilla pudding mix
3 (3 ounce) packages instant banana pudding mix
1/2 cup margarine
1 cup sweetened coconut milk
1 teaspoon vanilla extract
To Make Peanut Butter Frosting: In a medium bowl, mix pineapple, bananas, brown sugar, and margarine. Beat cream soda, lemon-lime soda, and vanilla into peanut butter mixture all at the same time. Pour into crust and freeze well.
To Make Peanut Butter Frosting: Stir gelatin and evaporated milk into peanut butter mixture. Mix in vanilla and bananas. Stir in custard mix, pudding mix, and banana pudding mix. Chill mixture in refrigerator until ready to use.
To Make Frosting: Beat peanut butter and pudding in small bowl until smooth. Spread over peanut butter layer of pie. Chill until set, but firm texture is desirable.