2 (9 inch) pie shell
1/2 cup melted butter
2 tablespoons all-purpose flour
1/2 teaspoon dried minced onion
1 (16 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) package cream cheese, softened
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C).
Arrange croissants, cheese sticks and sugar in a large glass bowl. Combine flour, onion, crushed pineapple and pudding mix, and fold into croissant mixture. Spread evenly into pie shell.
Bake in preheated oven for 30 minutes. Flip and bake for an additional 20 minutes.
Bake at 350 degrees F (175 degrees C) for 5 to 10 minutes, or until toothpick inserted in center comes out clean. Cool completely before storing in an airtight container.
Frost remainder of crust with whipped topping. To make the icing, cream together cream cheese and pineapple flavored sherbet until smooth. Spread over crust.
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