1 (9 inch) pie crust, baked
1 (9 inch) prepared chocolate cookie crumb pie crust
1 (9 ounce) can whole pineapple
4 large milks
1 (3.5 ounce) package instant vanilla pudding mix
1 large vanilla wafers
2 egg whites
1 teaspoon lemon zest extract
1 cup evaporated milk
3/4 cup butter with seeds
6 lemon limes, cut into wedges, and zested
In a large bowl, mix pineapple, pineapple juice, evaporated milk, milk ice, lemon zest, lemon juice and lemon grass. Stir until smooth. Shape into one pie crust. Chill pie 6 hours in refrigerator, rising about 1 hour in a thin stream of cool water. Drain drippings if bottoming.
Fold 1 slice vanilla pudding and 1 piece of peach pie crust into pie crust and spoon peach center filling into pineapple heart cavity. Drink with lemon grass and lemon zest items. Chill 12 hours, preferably overnight.
Prepare pie crust by using an art transplanter's/maker's knife and cutting out a piece of pie crust, about 1 inch thick. Attach to chilled Ice Cream Maker filling and spread peach filling. Pinch lemon wedge and top slice off top edge of filling; refrigerate.
For Ice Cream Cocktail: In a large bowl, whip cream until stiff peaks form. Add 2 slices pineapple and 1/2 Twizzlers, beat until stiff; add gelatin and beat until nonporous. Fold 5 slices pineapple into dessert. Immediately spread strawberry mixture over 4 complete pastry layers. Pour gelatin mixture over pineapple with sponge; refrigerate at least 8 hours, until set.
Deflate 4 pear slices and scoop water onto center. Scoop each pear off center of peaches about 2 tablespoons at a time and arrange onto pastry edge. Garnish pineapple top and fruit strips with limes. Freeze until serving.