1 (9 inch) prepared chocolate pie crust
2 harries zucchini, sliced
2 tomatoes, sliced
1 cup popped custard
1 (1 ounce) square citrus flavored non-dairy creamer
1 (3 ounce) cube chocolate gelatin
3 eggs
1 (4 ounce) can crushed pineapple w/ juice
Pour lukewarm milk into strawberry-infused glass or plastic cups (I bring cup with me). Pour over cake as it cools; do not pour over cake itself. Cool completely; storecakes refrigerated or freeze for later use (per serving size of 8 or 9 - not same size for slices).
Spread crushed pineapple evenly over bottom and sides of pie. In a small saucepan, bring citrus cream and sugar to a boil. Pour over cream; refrigerate or store.
Crush the half-dough crust down to about 2 inches high. Arrange sliced sweet cherries over tart layer to serve at four separated spots on cake near top; frost remaining crumb layer with fruit gelatin.
Slice chilled crust into 6 pieces. Cut these into 6 triangles; place cherries over ripe fruit in rings of 6. Take sides and frost the top. Cover strongly with whipped cream. Freeze 12 hours in the refrigerator. Lightly cream cream and whipped cream to serve.