1 (14 ounce) can sliced raspberries
1 (3 ounce) package instant raspberry pudding mix
1 (3 ounce) package instant raspberry sherbet with lemon
2 tablespoons lemon juice
1 (3.5 ounce) can frozen peach-flavored drink mix
3 eggs, beaten
1/4 cup vinegar
2/3 cup milk
2 tablespoons butter, chilled
Preheat oven to 350 degrees F (175 degrees C). Place raspberry rind in a small mixing bowl; set aside. Beat the pudding mix, sherbet and lemonade in medium mixing bowl; set aside.
Dissolve raspberries in lemon juice, and pour into a 9x13-inch springform mold. Place raspberry sherbet and pineapple sherbet in the mold. Bake, covered, in the preheated oven until custard-like, about 30 minutes.
To make the raspberry cream filling, combine pudding mix with lemonade mixture. Combine egg, vinegar, milk and butter. Mix until well blended. Pour filling into crust.
Bake in preheated oven for an hour or until a toothpick inserted into center of the pie comes out clean.