1 (9 inch) unbaked pie crust
1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant chocolate pudding mix
1 (2 ounce) can evaporated milk
2 eggs
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 cup fresh pineapple juice
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pudding mix, evaporated milk, eggs, pineapple, cream cheese and cream cheese. Mix until well blended. Pour filling into pie crust.
Bake in preheated oven for 50 to 60 minutes. Cool completely.
In a small bowl, mix pineapple juice with pineapple juice, and whip cream until stiff peaks form. Whip cream until stiff peaks form. Fold whipped cream into filling.
Spread cream cheese mixture over pie. Beat cream cheese mixture into pie filling. Chill in refrigerator until serving.
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