2 cups crushed cherry tomatoes
3 cups sliced almonds
1 teaspoon salt
1 onion, halved
1 cup beef broth
1 (7 ounce) package refrigerated flavoring
5 (8 ounce) packages strawberry flavored Jell-O mix
1 (3 ounce) can pineapple juice concentrate
1 (4 ounce) can sliced pineapple, drained
1 (8 ounce) can pineapple juice concentrate
1 (3.5 ounce) package instant vanilla pudding mix
In a small saucepan, stir together crushed cherry tomatoes, crushed almonds, and salt. Heat gently for 1 minute and stir in onion and beef broth. Bring to a boil; reduce heat to medium-low.
Pour gelatin into 1-cup plastic freezer bag; squeeze juice into remaining plastic bag. Mix gelatin into lemon juice and pineapple juice.
Spoon 1/4 cup gelatin mixture into center of pie shell, leaving 1/4 cup for crust. Pie can be refrigerated before assembling.
Preheat oven to 375 degrees F (190 degrees C).
Arrange strawberries and pineapple slices in five large serving bowls. Pour pineapple juice concentrate over berries. Garnish each slice of pineapple with 2 slices of strawberry half.
Quickly pour pudding mix over pie; pour into pie shell. Serve immediately, or refrigerate.
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