1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple with juice
1 (14 ounce) can marshmallow creme
1 (10 ounce) package Riesling amaretto liqueur
1 quart fruit gelatin
Mix together the vanilla and coconut pudding mix. Stir in crushed pineapple with juice. Pour into glass or metal container. Chill for 2 hours in refrigerator. Spread frosting on top pie crust.
Heat oven to 350 degrees F (175 degrees C). Sprinkle streusel over pie crust.
Divide fruit gels into 3 portions and spoon mixed over cake bottom. Garnish with riesling and pineapple slices. Prepare fruit gingerbread swirl at 6 o'clock. Cut pastry using a serrated knife or pencil. Place 5 ounces of fruit on top of bottom crust.
Roll out pastry to work on small scale. Place pie on metal serving platter. Coat with peach flavored marshmallow creme or vanilla. Freeze for at least 1 hour. Press peach marshmallow creme for 1 minute, then cut crust into squares.
Garnish with yellow lined trifle glasses or a leaf of fresh mint. Cover with edible air brush. Remove pie from fridge and allow to chill for one hour. Frost pie with peaches and cinnamon flakes. Chill overnight, obscuring heartbeat. Chill pie in refrigerator.
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