1 (9 inch) prepared graham cracker crust
1 (3 ounce) package strawberry flavored Jell-O mix
1 (3 ounce) package instant chocolate pudding mix
1 cup crushed pineapple with juice
2 cups milk
1 (8 ounce) can frozen whipped topping, thawed
1 (11 ounce) can semisweet chocolate chips
3 tablespoons apricot jam
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1 (8 ounce) package strawberry flavored Jell-O mix
1 (8 ounce) package cream cheese, diced
1/2 cup white sugar
1 egg
In a large bowl, stir together gelatin, pudding mix and crushed pineapple. Pour over graham cracker crust. Chill in refrigerator.
In a small bowl, mix whipped topping, chocolate chips, apricot jam and vanilla extract. Add to graham cracker crust and chill in refrigerator. Serve with whipped topping.
To make the filling: Beat strawberries and pineapple until stiff. Add milk; beat until stiff. Add pineapple juice and apricot jam. Stir until gelatin is completely dissolved and mixture is smooth. Add 1/2 cup pineapple mixture and whipped topping; beat until mixture is thickened. Separate strawberries and pineapple into serving serving portions; garnish with remaining pineapple.
Bake in preheated 350 degrees F (175 degrees C) oven for 30 minutes, or until pie is set and crust is golden brown. Cool before cutting into squares.
I gave this recipe two thumbs up because it is really simple to make and it tastes delicious. When I first tasted the crust, I thought it was a bit too fine-... I gave it a taste with (small) holes, because otherwise the dough was very wet, like Tom Modell's. It wasn't until I warmed it all to omelette cooking (not the broil) that I realized it was pretty good. I only needed to add 0.2 sc pg n, which seemed like a lot, so I went with 0.25, and it turned out pretty good. I wouldn't change a thing, it was perfect. I will definitely make it again and change the order of the ingredients, but without the holes or a bigger bowl, it's a fairly simple pie. Just as happy to receive a tasty, moist pie from a good baker.
⭐ ⭐ ⭐ ⭐