Cut open the passion fruit; scoop out the seeds and pulp. Strain using cheesecloth or strainer. Add the juice to the bowl of your food processor.
Add the Caribbean Red papaya chunks and purée.
Change the processor's blade to the dough blade and add the cream cheese.
When fruit and cream cheese are combined, add the vanilla pudding powder straight from the box. Blend well.
Fold in the Cool Whip.
Crumble the prepared piecrust. Press into individual dessert dishes. Reserve 3 tbs for topping. Spoon papaya/passion fruit mixture into dishes and top with reserve chocolate crumble. Refrigerate overnight.