1 (9 inch) pie crust
2 (8 ounce) packages cream cheese, softened
12 ounces sliced pastry baguette
1 teaspoon almond extract
1 lemon, juiced
1 teaspoon lemon-lime flavored extract
2 (8 ounce) containers frozen white grape juice concentrate
3 bananas, peeled and sliced
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Place crust in the prepared baking dish. Drizzle cream cheese with apricot preserves; prick pastry. Place in oven.
In a large mixing bowl, cream together the cream cheese and lemon flavored cream cheese. Blend in the pudding mix; pour mixture over cream cheese and lemon graffrecipe. Refrigerate 5 to 10 minutes, or until set. Wrap jelly-roll pan in foil or plastic wrap. Spread grape jelly over pie; refrigerate 8 hours before serving.
In a small mixing bowl, combine lemon-lime flavored raspberry vinegar, lemon-lime soda and lemon-lime fruit juice concentrate. Pour over cream cheese mixture; refrigerate until set.
Meanwhile, combine the berry juice, lemon zest and lemon-lime zest in a blender or food processor. Blend over pie while it is still warm. Serve with whipped cream or whipped cream cheese.