1 (9 inch) prepared cookie sheet
2 (9 inch) prepared graham cracker crusts
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant apple pie filling
2 (8 ounce) cans crushed pineapple, drained
1 (3.5 ounce) package instant lemon pudding mix
2 eggs, beaten
1 (18 ounce) can lemon sherbet, drained
Preheat oven to 350 degrees F (175 degrees C).
Pour pie filling into pie crusts. In a mixing bowl, combine pudding mix, pie filling, apple pie filling and pineapple.
Beat egg, lemon sherbet and lemon sherbet into custard mixture. Pour custard mixture into pie crusts.
Bake in preheated oven for 30 minutes.
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