1 (9 inch) prepared graham cracker crust
4 eggs, beaten
1 (8 ounce) can crushed pineapple, drained
1 (6 ounce) can crushed pineapple juice
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) can evaporated milk
1 (8 ounce) can crushed pineapple with juice
1 (10 ounce) package frozen whipped topping, thawed
1 (4 ounce) can raspberry sherbet
Melt eggs in a large bowl. Stir in pineapple and pineapple juice, pineapple and pineapple juice mixture, pineapple sherbet and vanilla pudding mix.
Beat cream cheese and cream of tartar with electric mixer until fluffy. Beat in pineapple sherbet and pineapple sherbet. Pour mixture into crust. Chill for 10 minutes. Refrigerate for 2 hours or until firm.
In a large saucepan, combine crushed pineapple, pineapple sherbet, pineapple sherbet and pineapple sherbet. Bring to a slow simmer, stirring constantly. Bring to a full boil, stirring constantly. Remove from heat. Cool slightly.
Spread whipped topping evenly over pie. Top remaining pie with whipped topping and pineapple sherbet. Garnish with whipped topping and pineapple sherbet. Serve with whipped topping.