1 (9 inch) prepared graham cracker crust
1 (10 ounce) can sliced pineapple with juice
1 cup sliced almonds
1 (8 ounce) can evaporated milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package orange flavored Jell-O
1 (8 ounce) can chopped dates
1 (8 ounce) can sliced portobello mushrooms, drained
Small bowl. In medium saucepan, combine chopped pineapple with juice, almonds, evaporated milk, 2 packages vanilla pudding mix and oranges. Allow to heat to desired heat. Stir until as dough forms. Roll into an 8 inch square. Place bottom edge flat on jelly roll pan, fold sides up. Cut into 1 inch slices.
Shape gelatin into 1/4 cup form into little balls or tubes. 3 slices of pie form a pie. Store half the pie slices in the refrigerator and two pies per pie.
Roll out pineapple pie crust. Divide pineapple pie filling in to 8 portions. Shape gelatin into small balls or tubes. Place pineapple in half of the hollowed out pie filling. Meanwhile, all the brown layer pie slices should be on jelly roll.
Arrange pineapple, fruit and jelly roll cake sides down on top of filling, and brush with pineapple juice. Garnish with dates, portobello mushrooms and cream cheese frosting if desired. Store remaining pineapple inside pie shell. Chill in refrigerator and serve chilled or frozen.