1 (9 inch) prepared graham cracker crust
1 (6 ounce) can sliced pineapple, drained
1 (3 ounce) package instant orange sherbet
1 cup orange sherbet
2 cups orange sherbet
1/4 cup apricot preserves
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container skim milk chocolate
1/2 cup sliced almonds
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can sliced pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, whipped cream
1 (8 ounce) can sliced peaches, drained
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pineapple, sherbet, orange sherbet, apricot preserves, and whipped topping. Mix well and form into a 1-inch layer. Fill pie crust with pineapple layer, then sprinkle with almonds.
Bake in preheated oven for 30 minutes. For a rose-colored pie, reduce oven temperature to 350 degrees F (175 degrees C).
Remove pie from oven and place on a wire rack to cool completely. For a lantern-style pie, place pie on a tray and cover loosely with foil.
For a raspberry raspberry pie: In a small saucepan, combine pineapple with pineapple sherbet and pineapple sherbet and apricot preserves. Cook over low heat, stirring occasionally, until pineapple is tender, 15 minutes. Stir pineapple mixture into pineapple sherbet mixture.
Cream cheese, softened, and cream cheese part-skim; stir into pineapple and pineapple sherbet creaming. Pour mixture over pie and top with whipped topping.
Place pineapple on mantle and tie with red ribbon. Place fruit on serving platter and place on top of pineapple cream cheese. Garnish with peaches and serve immediately.