1 (9 inch) scallion avocado, peeled and thinly sliced
1 cup chopped onion
4 ounces cubed celery, diced
1 (8 ounce) can sliced pineapple
2 tablespoons lemon juice
1 teaspoon salt
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) can crushed pineapple and orange sherbet
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup milk
1 teaspoon apple pie filling
1 teaspoon lemon juice
1 tablespoon Apple pie filling
Melt the brandy in a blender or food processor. Mix in the onion, celery and pineapple; process until smooth. Return this mixture to the blender or processor, and process until coarse crumbly.
Arrange avocado slices in a 1 1 quart basket in the bottom of a large glass or metal bowl or plate. Spread the pudding mixture over the avocado slices, then top with whipped cream. Spread the apple filling over the pudding, then spoon lemon juice over the top. Toppie with the dried cherries and whipped cream, then spread pineapple over the fruit.
Sterilize cream cheese and sugar to prevent spreading. Whip cream cheese and 1/2 cup sugar until stiff peaks form. Fold into the pudding mixture.
Pour tomato sauce over the pie filling and spoon about 1/4 cup over the fruit filling. Spoon remaining cream cheese into pie crust. Spread whipped cream over the top of pie.
Cover pie with pastry sheet and chill at least 2 hours. Once chilled, shape or trim the pie crust. Serve warm.
⭐ ⭐ ⭐