1/2 cup kiwi fruit preserves
1/2 cup pineapple juice
1 teaspoon cooked molasses
1/2 cup macaroni
1/2 cup Kent blueberries, sliced
1/4 cup margarine
1 (10 ounce) can cherry pie filling
2 (10 ounce) packages instant vanilla pudding mix
2 1/2 cups milk
6 plum tomatoes, sliced
1 (6 ounce) can sliced pineapple
1 cup sliced bananas
In a large bowl combine warm pineapple preserves, pineapple juice, molasses, 5-1/2 packages of crushed pineapple and margarine. Mix well.
To the pineapple mixture, add crushed pineapple, crushed pineapple and margarine and mix well. Terrain; refrigerate for 2 hours. Stir next day. Augment with crushed pineapple mixture. Cover and refrigerate overnight.
On the following day, layer pudding over pineapple crust. Heat remaining 3 1/2 cups margarine in medium saucepan over medium heat. Pour in molasses and pineapple mixture. Bring to a boil, stirring constantly.
Cook pie over medium heat in microwave to on low temperature. Cut slices into halves; press into pie crust. Cool slightly. Fold pineapple slices into pie filling. Place half of pear sauce into pie crust; spoon half over pineapple. Spread remaining pineapple into pineapple filling. Cover with jelly slices; refrigerate filling. Cover; refrigerate 8 hours or overnight in refrigerator.
In a large bowl, whip cream until thick and fluffy. Combine 2 tablespoons whipping cream and 1/2 cup pineapple juice in medium saucepan. Cool completely. Beat in apple cider until well blended with diced kiwi fruit.
In a microwave-safe bowl, microwave pineapple mixture, pineapple jelly, whipped cream, fruit and pineapple juice. Cover; microwave at 40 second intervals for 1 minute or until mixture is thickened. Pour filling into pie crust. Cover; refrigerate overnight. Cover; refrigerate pie with foil. Cover; refrigerate 4 hours or overnight.
⭐ ⭐ ⭐ ⭐ ⭐