6 1/4 cups white sugar
2 eggs
2 teaspoons lemon zest
4 tablespoons margarine
3/4 cup milk
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/2 cup chopped almonds
1 (8 ounce) can crushed pineapple with juice
1 pound kiwi fruits, drained and halved
1 lemon, juiced
1 (8 ounce) package instant white chocolate pudding mix
Beat margarine in small bowl until blade thickens. Mix milk, vanilla extract, pecans and almonds in medium bowl. Heat margarine in medium saucepan. Stir together pineapple and mango in medium bowl. Add lemon juice, pudding mix and pecans. Bring to a simmer. Cook, stirring occasionally, for 3 minutes. Reduce heat to medium. Simmer, stirring occasionally, for 5 minutes.
Pour mixture over fruit. Cover and refrigerate pie for 25 minutes. Cover and refrigerate mixture for 1 hour. Cover and refrigerate pie for 24 hours. Chill before serving.
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