1 (3 ounce) package cream cheese
1 (4 ounce) can crushed pineapple
1 (3 ounce) package cream cheese, softened
1 (3.5 ounce) package instant vanilla pudding mix
1 (7 ounce) can pineapple juice
2 cups crushed pineapple
2 cups sliced almonds
1 cup shredded coconut
2 tablespoons mirin
1 cup butter
2 tablespoons white sugar
1 teaspoon vanilla extract
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix cream cheese, pineapple, pudding mix, pineapple juice, and almonds. Blend vigorously and spread mixture into a 9 inch pie pan.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until toothpick inserted in center comes out clean. Remove from oven; set aside.
In a large bowl, cream butter, eggs, sugar, 1 teaspoon vanilla extract, pecans, and cinnamon together until light and fluffy. Beat in butter mixture and sugar. Mix in pineapple juice and pineapple. Spread mixture over pie.
Bake in preheated oven for 35 to 40 minutes, or until pie is set. Cool before cutting into squares.