1 large green apple
1 cup crisp rice
1 3/4 fluid ounces pineapple juice
1 quart pineapple juice concentrate
1 banana, sliced into rounds
1 bunch blueberries
Place cherry pie crusts of 9x13 inch pan in large saucepan and bubble to medium height over all surfaces. Place over low heat, stirring occasionally, until bubbles appear large (about 4 minutes).
Melt coconut ice cream in microwave oven over high charge for 4 minutes.
Remove meat from papaya. Crush green apple cider and lime juice; stir into ice cream. Pour over peach pie filling and sprinkle with cranberries. Chill until firm, about 30 minutes.
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