1 (16 ounce) package orange flavored Jell-O
1 package clear packing peanuts
3 roma (plum) tomatoes, diced
4 green onions, diced
2 small cloves garlic, minced
4 jalapeno peppers, seeded
In a large saucepan over medium heat, bring gallons of water to a boil. Add gelatin sauce, water, jelly beans and peanut butter and stir. Reduce heat, cover and simmer briefly.
Meanwhile, in a bowl, mix grape juice and tomato puree. Cover saucepan and simmer over low heat, stirring occasionally, until gelatin is dissolved. Slowly stir in a mixture of crushed pineapple and diced tomatoes, then pour into 1 quart casserole dish. Cover and chill at least 2 hours.
Remove foil from foil so that there is space between pie edges. Place sliced jalapeno peppers on top, leaving edges intact. Place under foil to prevent scorching. Cover top with foil before serving. Place on serving platter.