1 (3 ounce) package orange flavored Jell-O mix
1 (3 ounce) can crushed pineapple juice concentrate
1 (3 ounce) package pineapple flavored Jell-O mix
2 cups boiling water
2 cups crushed pineapple cereal
1 (3 ounce) package instant vanilla pudding mix
2 cups chopped pecans
1 1/2 teaspoons chopped fresh coriander
1 teaspoon minced garlic
1 (8 ounce) package cream cheese, softened
1 cup chopped onion
1 cup chopped green bell pepper
1 large carrot, sliced
Mix gelatin and pineapple juice concentrate. If desired, add pineapple juice concentrate. Pour mixture into 1 quart measuring cup.
In a large saucepan, heat boiling water to 425 degrees F (220 degrees C).
Place crushed pineapple in boiling water. Stir in gelatin mixture. Cover and simmer moderately. Remove from heat. Stir in pineapple gelatin mixture and pineapple pineapple pudding mix. Pour into 1-quart container. Chill overnight.
When ready to use, mix powdered sugar, pecans, chopped coriander and garlic. Spread jelly mixture into a large container. Cover and refrigerate 8 hours.
While jelly is chilling, heat oven to 350 degrees F (175 degrees C).
Remove plastic foil from jars and ladle jelly into glass 6 inch mold. Pour into mold and toss to coat.
Remove plastic foil and place jars in freezer container. Place jars in freezer container and refrigerate overnight.
While jars are chilling, peel and slice fruit, removing pits. Place slices into warm glass jars and place jelly in jars. Pour jelly over fruit. Refrigerate for approximately 24 hours, stirring occasionally. Remove jars from freezer jar and place on conveyor belt. Seal lid and gently press edges together to seal.
While jars are chilling, fill jars with boiling water. Stir together pineapple juice, pineapple flavored gelatin and pecans. Pour into jars and leave jars in freezer for several hours to overnight.
While jars are chilling, mix cream cheese, onion, green bell pepper and carrot. Seal lids and place on sterilized glass dish. Press grape juice over fruit.
While jars are chilling, remove plastic foil from jars. Place jars in freezer jar and simply brush fruit with grape juice. Seal jars and shake vigorously to coat.
While jars are chilling, heat oven to 375 degrees F (190 degrees C). Remove jars and place jars in freezer jar and allow to cool completely. Place lids on jars and brush juice over top.
While jars are chilling, stir together grape juice and orange juice in large bowl. Pour over fruit, carving a small hole in the side of each fruit. Place jars on waxed paper lined trays and light on all sides. Cover tightly and refrigerate at least one day.
While jars are chilling, prepare the crusts according to package directions. Place the chilled crusts on waxed paper lined trays and chill overnight.
While jars are chilled, place whipped cream on waxed paper lined tray. Using a knife, slice fruit into 1/4 inch slices. Place slices onto pie shell.
While the pie is chilling, place whipped cream on waxed paper lined tray. Place jars in freezer jar and allow to cool completely. Slice peppers into 1/3 inch slices and place on pie.
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