1 (16 ounce) can crushed pineapple, drained
1 (8 ounce) can crushed pineapple
1 cup chocolate syrup
2 eggs
1 (3 ounce) package instant chocolate pudding mix
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon cocoa powder
3 tablespoons lemon juice
In a small bowl, mix crushed pineapple with pineapple juice. Pour pineapple mixture into the bottom of a 8x8 inch pan. Chill pineapple mixture overnight so it can keep its color.
In a large bowl, combine pineapple, pineapple juice, pineapple syrup, egg, pudding mix, sugar, butter, vanilla and milk. Fold in cocoa powder. Spread mixture evenly over pie crust.
When ready to serve, place cranberry sauce over pie. Sprinkle with cocoa powder and lemon juice to serve at once.