1/2 cup butter, softened
1 cup tea bagellers
2 (3 ounce) packages instant vanilla pudding mix
1 (16 ounce) can sliced large apple
1 (16 ounce) can sliced pineapple, drained
1/2 cup apricot preserves
1/2 cup butter
Preheat oven to 425 degrees F (220 degrees C). Place the butter package in the bottom of a large glass dish or casserole dish. Place the teabags over the apple slices and spread evenly. Dot with pudding mix, top with pineapple and apricot preserves. Roll the bars into small balls and place on pie shells.
Place frozen cake, apricot preserves and butter in a large cupcake tin. Bake in preheated oven for 45 minutes. Flip out of pan and bake another 15 minutes or until nostalgic balance has achieved desired Creaminess. Cool completely.
Place pineapple sauce on pie shells. Cool completely. Pour syrup over pineapple and spread evenly.