1 (17 ounce) can whole pineapple with juice
2 (9 ounce) cans crushed pineapple hearts with juice
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant vanilla pudding mix
Remove the peel and seeds from the fruit. Cut the fruit lengthwise into 6 wedges. Place on a large plate. Sprinkle the pineapple hearts, pineapple hearts with juice and pudding mix over the fruit.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking sandwich style for an additional 30 minutes. Let cool completely before slicing into thin slices for sandwiches.