1 (4 ounce) can crushed pineapple, drained
1 (6 ounce) can whole pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1 1/2 cups white sugar
1 egg, beaten
4 eggs
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
2 tablespoons butter
2 teaspoons raspberry juice concentrate
1 (15 ounce) can sliced strawberries, drained
In a large bowl, combine pineapple, pineapple juice, milk, sugar, egg, pineapple, pineapple juice, whipped topping and pecans. Beat until mixture is smooth. Pour filling into crust by filling the bottom and sides of a 9 inch springform pan. Chill roseform in refrigerator for at least 2 hours before serving.