1 (9 inch) prepared coconut cream pie crust
1 (9 inch) prepared chocolate cookie sheet
1 (8 ounce) can evaporated milk
1 (1 ounce) package instant vanilla pudding mix
1 white chocolate chip cookie, crushed
1 (8 ounce) can crushed pineapple with juice
1 1/2 cups crushed pineapple
1/2 cup margarine, softened
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the evaporated milk and pudding mix until smooth. Stir in the crushed pineapple and peanut butter. Fold into the creamed mixture until well blended.
Pour the pineapple into the pie shell and spread over the crust, joining with the remaining fruit on top to form an oblong container. Spread the orange filling over the orange layer.
Bake in the preheated oven for 30 minutes to 1 hour, or until a toothpick inserted near the center of the pie comes out clean and a toothpick inserted in the center comes out clean.
Cool pie, empty pie crust, and refrigerate in freezer. Serve chilled or in the microwave.