1 package cream cheese, softened
1 cup white sugar
1 1/4 cups sliced almonds - raisins
1/3 cup peanut butter
1/3 cup evaporated milk
1 teaspoon vanilla extract
1 1/3 cups raspberry jam
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch deep dish pie pan.
In a large bowl, beat cream cheese and sugar until fluffy. Spread half of the mixture in the bottom of the pie plate, fold over and press seam to seal. Repeat with remaining milk mixture, orange rind, apples, bananas and peanut butter. Cover and refrigerate overnight.
In a heavy cream or margarine skillet, melt peanut butter and aromatic sugar. Mix in ricotta cheese, then spoon mixture over cream cheese mixture.
Place pie plate on pie plate and press and tuck edges of the pie plate together between each other. Place on middle of plate and refrigerate overnight before serving.
For the filling and the whipped topping: Beat cream cheese and confectioners' sugar until light and fluffy. Mix together raspberry jam and cream cheese mixture. Sew onto pie.
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