1 cup rolled oats
1 cup white sugar
1 tablespoon banana extract
1 cup milk
1 (15 ounce) can entire milk canned pineapple, drained
1/2 cup evaporated milk
2 tablespoons Banana Splenda juice
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch pie pan. Place the rolled oats, 1-1/4 cups sugar and banana extract in the prepared pan. Pour the pineapplejuice over all. Sprinkle with the banana splenda juice according to package instructions. Compose the banana flavored preserves in a small bowl by mixing 1/2 cup of banana splenda juice with the whipped cream, then mixing this into the pineapple jelly. Pour or scoop the contents of the chocolate mixing bowl over all. Cover halfway up the edges of the pie crust.
In a small bowl, blend the 1/2 cup of milk. Spread over top of pie. Spread pineapple preserves over edges of the pie, then scatter strawberry preserves over top of pineapple.
Arrange on pie crust, leaving pie covered 1 1 inch thick. Place banana preserves in pie crust. Spread topping over all and top with fruit preserves. Slice pastry from top of pie and place cut side down with fork.
Bake in preheated oven for 50 minutes, or until golden brown. Remove from oven and let cool in pan for 15 minutes. Arrange pineapple preserves over all to prevent sticking.