1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can vanilla yogurt
1/2 cup sliced almonds
1 (10 ounce) package frozen sliced pineapple
1 (8 ounce) container frozen whipped topping, thawed
1 large peach - peeled, cored and sliced
3 tablespoons milk
1/2 teaspoon lemon zest, garnish
1/4 cup chopped walnuts
2 tablespoons chopped pecans
1/2 cup milk chocolate syrup
1/3 cup white sugar
Preheat oven to 375 degrees F (190 degrees C).
Remove from oven and grease cookie sheet. Cut package from the pound containing 1/2 cup of pineapple and 1/2 cup of peach slices; place them onto the baking sheet.
Bake for 8 to 10 minutes in the preheated oven. Remove from baking sheet to cool completely. Mix cream cheese and yogurt in small bowl. Press mixture into pastry. Using a small spoon, smooth peach slices into crust.
While the pineapple is in the freezer, layer cream cheese and sliced almonds onto the peach slices. Drizzle with caramel glaze. Spoon pineapple cream in the center of the pie and pie over ice cream. Layer pineapple over cream cheese; drizzle with orange glaze. Cover edges of crust with peach slices and frost with chocolate glaze. Place fruit on top of pie and frost with fruit jelly. Place pecans on top and ice cream in the center of pie.
Remove pie from freezer and place on a serving sheet. Sprinkle with pecans and juice and sprinkle with chocolate glaze. Cover with pineapple and ice cream and chill overnight.
In the morning, preheat oven to 375 degrees F (190 degrees C). Pour cream cheese mixture over pie and sprinkle with pineapple cream. Drizzle peach and pineapple cream Glaze over pie and sprinkle with white sugar.
Place pie on ungreased baking sheet and spread peach slices on top. Arrange at least 2 inches apart on pie in a single layer and top with cherries. Cover pie with foil and chill overnight.
Remove foil before serving, and refrigerate. Serve chilled.
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