2 bulbs of minced shallots, finely chopped
2 (14 ounce) cans crushed pineapple juice
2 (43.5 ounce) cans apple cider with mango juice
1 (16 ounce) can crystallized lemonade soda
1 (1 ounce) vanilla sealed caramel package
1 cup cranberry juice
1 (10 ounce) can crushed pineapple in syrup
1 package instant chocolate pudding mix
In a blender combine mustard, shallots, pineapple juice mix, apple cider with mango juice, lemonade soda and vanilla flavored extract. Refrigerate mixture until used.
Heat the oil in a large saucepan over high heat. Add the crushed pineapple, apple pie filling, pudding granules and syrup. Mix together and simmer for 10 minutes. Pour over cream cheese mixture while mixing.