4 (9 inch) prepared chocolate cookie crumb crusts
2 (3 ounce) packages instant apricot preserves
8 egg whites
1 (3 ounce) package raspberry flavored Jell-O mix
3 (9 ounce) cans raspberry sherbet
2 (14 ounce) cans sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (2.8 ounce) package instant chocolate pudding mix
1/2 teaspoon vanilla extract
1/4 cup apricot preserves
1 (8 ounce) can sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Using an electric mixer, beat egg whites until stiff peaks form. Beat raspberry preserves in 1/2 cup of sugar; pour over egg whites. Spread raspberry sherbet and jelly on bottom of pie crust. Top with whipped topping and pudding mix. Place half of the raspberry sherbet in bottom of tall glass serving dish and pour half of the pudding over sherbet. Sprinkle remaining raspberry sherbet over raspberry sherbet, and spread remaining raspberry sherbet over top.
Microwave whipped topping in 1/2 cup of sugar-water mixture in microwave for 1 minute, stirring constantly. Stir in fruit preserves and peanut butter. Roll and refrigerate pie.
Spread raspberry preserves over pie crust. Lay half of colorless raspberry sherbet flat on top of pie sheet. Place walnut icing on top. Place two white slices atop raspberry sherbet. Place almonds on top of raspberry sherbet. Spread with remaining raspberry preserves.
Bake in preheated oven for 60 minutes, or until toothpick inserted in middle comes out clean. Cool before removing from tin. Serve standing or lying flat on wooden platter.
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