1 (18 ounce) can evaporated milk
1 (8 ounce) can coconut cream
1 (3 ounce) package orange flavored Jell-O mix
2 (3 ounce) packages instant coconut cream pudding mix
12 fresh raspberries
8 apples, peeled and cored
3 cups chopped pecans
In a medium saucepan, mix evaporated milk, coconut cream, gelatin, orange flavored gelatin, pudding mix and pineapple extract. Bring to a boil. Reduce heat to low and simmer until mixture is thickened, about 8 minutes. Remove from heat. Pour into 9×13 inch pan. Chill overnight, then refrigerate overnight. Cut away large chunks of fruit while refrigerating. Remove fruit from fruit and place in freezer casserole dish.
Preheat oven to 350 degrees F (175 degrees C). Combine apples and pecans. Place apples one at a time onto racks of ungreased baking sheets. Serve warm.