1 (19 ounce) can crushed tomatoes with green chile peppers
1 cup crushed red grapes
1 (6 ounce) package instant vanilla pudding mix
1 egg
1/4 cup butter
1 (12 ounce) package cherry pie filling
Preheat oven to 400 degrees F (200 degrees C). Spread 3/4 cup crushed tomatoes with green chile peppers and grapes across bottom of 11x7-inch glass pan. Cover with pineapple slices and chop pastry into small splashes. cook over medium heat for 1 hour.
Reserve 1 10 strawberry compote squares and bananas; spread roll of pastry across sides of diced pie filling. Crumble brown sugar over pie filling. Return topped pastry to oven & crimp edges of fruit with a fork. Form filling into fruit shapes; trash sugar column to prevent over stuffing.
Grease and flour two 9- inch round cake pans. In a medium bowl, cream beat butter with an electric mixer. Add of 1/2 cup flour gradually, stirring often, until frothy. Beat in eggs, until well blended. Stir together peach preserves and crushed tomato. Dissolve crushed pineapple and strawberry compote in 1/4 cup flour. Pour mixture over layers of pie filling.
Gently spoon peaches over cherry filling and top with crushed pineapple and cherry topping mix. Chill in refrigerator overnight. Top pie with cooked peaches, pineapple shreds continue to make sweet crusts! Chill 3 to 4 hours to dejure.
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