1 (10 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared reverse cream pie crust
1 (8 ounce) can sliced pineapple, drained
1 (16 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sliced fresh strawberries
1 (1 ounce) package instant vanilla pudding mix
1 cup diced celery
Preheat oven to 375 degrees F (190 degrees C).
Place pineapple on a large baking sheet, placing upside down on a large square pan. Sprinkle whipped topping over pineapple. Place pineapple on the baking sheet.
Bake for 25 to 30 minutes in the preheated oven, stirring occasionally. Remove from oven and cool completely. While pineapple and whipped topping are still warm, gently drizzle pineapple over whipped topping.
Spread pie crust over pineapple. Sprinkle whipped topping over pie crust. Spoon pineapple over pie. Place graham cracker slices on top of pie and top with sliced fruit. Place strawberries on top of pie and top with lemon slice. Pour pineapple over pie.
Bake in preheated oven for 25 minutes. Cool. Serve with pie filling, whipped topping, pineapple and fruit.
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