1 (5 ounce) can apple pie filling
1 (3.4 ounce) package instant vanilla pudding mix
2 (4.4 ounce) cans pineapple juice
4 (1 ounce) packages instant buttermilk biscuits
1 (8 ounce) can fresh pineapple seed
1 (15 ounce) can cream of coconut
3/4 cup apricot jam set aside
3 tablespoons apricot preserves
Prepare instant pudding in 2 1/2 pint jars. Sift the pudding mixture through a sieve, and set aside.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, blend together pie filling, pudding mix, pineapple juice and custard. Fold in your sifted pudding mixture. Pour batter into prepared pan.
Bake in the preheated oven for 20 minutes. Cool before serving.