1 (9 inch) prepared graham cracker crust
1 (8 ounce) package fruit flavored Jell-O
4 cups vegetable oil
1 (3 ounce) package instant white confectioners' sugar
2 cups chopped walnuts
1 (9 inch) prepared pineapple wedges
1/3 cup melted margarine
1 cup chopped pecans
1/3 cup whipped cream
1 cup chopped dates
1 cup chopped almonds
1/3 cup vegetable oil
2 egg whites
1 cup fruit juice
In a medium bowl mix mixed fruit with vegetable oil. Stir frequently until blended.
Dust the inside of pie crust with gelatin. Pour gelatin mixture over graham cracker crust. Chill for at least 1 hour before serving.
Beat egg whites with fruit juice. Spread over graham cracker layer. Refrigerate pie until serving time. Refrigerate fruit or fruit juice mixture mixture for several hours before serving.
Place fresh pineapple wedges in pie crust. Heat oil in a medium pan on medium heat. Add pineapple and orange slices and sprinkle with garnishments. Cover with plastic wrap and place in refrigerator for at least 2 hours before serving.
Combine whipped cream and chopped pecans in small bowl.
Pour egg into gelatin mixture. Add pineapple, orange slices and pecans. Place pie in refrigerator, until completely chilled. Glaze thoroughly.
Combine peach pie filling and margarine in medium glass mixing bowl. Shake gently in dark glasses to make pie texture. Fill crust with cream mixture. Chill enough for filling to firm against edges. Roll out pineapple slices in large shallow dish or bowl.
At this point, chill remainder of pie 2 hours or until firm. Cut into wedges and place over pie filling in prepared pie crust. Cover pie with plastic wrap and chill for at least 2 hours before serving.
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