1 (9 inch) prepared chocolate pie crust
2 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup butter
1 1/2 cups milk
1 cup all-purpose flour
1 (10 ounce) package frozen whipped topping, thawed
1 (8 ounce) package instant vanilla pudding mix
1 (14 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant white chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup sifted confectioners' sugar
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 tablespoon margarine
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8 inch square pan.
In a large bowl, beat eggs, sugar, and vanilla until blended. Stir in the milk and flour. Beat in the eggs, 1 at a time, mixing after each one. Fold in the whipped topping and pudding mixture, then spread evenly in the prepared pan.
Spread evenly over pie crust and sprinkle the top with confectioners' sugar.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until toothpick inserted in center comes out clean. Cool pie thoroughly in pan.
The next day, remove the filling from the pie and cut into squares. Serve the pie warm, covered for days. Chill before serving.
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