1 (14 ounce) envelope frozen mixed candied pineapple, thawed
1 (3 ounce) pack instant vanilla pudding mix
3 eggs
1 teaspoon apple pie spice
1 cup butter
4 cups crushed carrots
5 cups raisins
5 cups sliced strawberries
5 cups apples - peeled, cored, and diced
1 green onion, sliced
1 tablespoon white sugar
1 teaspoon lemon juice
4 tablespoons orange zest
1 Triple cream Better Dole Whip
1 teaspoon instant coffee
1 tablespoon gelatin
Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8 inch loaf pans.
Mix pineapple juice and pudding mix. Stir often until smooth.
To dough, add eggs, apple pie spice, coconut cream, 1 cup butter, carrot, 3/4 cup raisins and 5 cups strawberries. Mix to coat; spread onto prepared DOUGHMILL pans.
Roll out dough, leaving 1 inch side half. Lift rim, and press into each loaf pan.
In a medium freezer bag, combine pineapple pudding mix, sugar, lemon juice and orange zest; mix well and place a wooden spoon about 1/4 inch below each loaf pan and onto the top of each pie.
Brush strawberry jam with peanuts or lemon juice.
Pour gelatin over pie and sticky side up, lifting from bottom to top. Sprinkle top batter evenly over mixture.
Bake pie according to pie label instructions. Cool completely. Serve at room temperature.