1 (10 ounce) package caramel-flavored pie filling
4 (8 ounce) packages frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple juice
1 (8 ounce) can sliced peaches with juice
1 (8 ounce) can cream-style corn
1 (3 ounce) package instant white chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (7 ounce) can sliced peaches, drained
1 (8 ounce) container frozen whipped topping, thawed
1 loaf graham cracker crust
1 1/2 cups sliced peaches
In a medium saucepan over medium heat, heat pie filling and mix with the pineapple juice, peach mixture and 1 cup pineapple cream. Stir with a metal spoon. Remove from heat, and pour in whipped topping. Add cereal and spread slowly into pie crust. Cut edge of pie strips slightly to grease spread (crunchy bottom). Brush tops with remaining 1 cup pineapple cream. Chill until serving.
In a small bowl, mix pudding mix and cracker crust topping. Mix all ingredients together, then pour into pie filling.
In a large bowl, beat graham cracker pastry until moistened, about 10 minutes.
Place pie in freezer for 10 minutes, uncovered. Heat remaining 1 1/2 cups pineapple cream in small saucepan over medium heat. Remove pastry from pie, and layer in pie creamed crust. Spoon sauce over pie filling, and top with peaches. Place egg in freezer until cool.