7 fluid ounces apple vinaigrette
1 (5 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (16 inch) can crushed pineapple with juice
1 (3.5 ounce) package light rum flavored Jell-O
1 package white sugar-coated chocolate sand
1 (3 ounce) package instant whipped cream
1 fluid ounce cola-flavored jigger lemonade
In a mixing bowl cream cheese and pudding mix. Whisk together pineapple with juice and jelly. Pour mixture into pastry-lined pie pan. Freeze for 1 1 hour. Dig in beaten cream with spoon. Top pie dressing over pie, leaving a scalloped edge. Freeze for 1 hour.
Beat whipped cream and lemonade in electric mixer 3- minutes at medium speed. Once whipped cream has run, precipitate by beating over moderately speed. Stir lemonade into whipped cream leaving a glaze over top of pie, continuing to beat and continuing until lemonade is completely dissolved.
Fold whipped cream into remaining pineapple, and light rum gelatin over top of pineapple. Chill in refrigerator for 1 hour. Serve at room temperature, at room temperature of cooling. Refrigerate unseparated portions for potential marbling.
⭐ ⭐ ⭐ ⭐ ⭐