1 (9 inch) prepared graham cracker crust
1 (3 ounce) package strawberry flavored Jell-O mix
1 (3 ounce) package instant chocolate pudding mix
1 cup crushed pineapple with juice
2 cups milk
1 (8 ounce) can frozen whipped topping, thawed
1 (11 ounce) can semisweet chocolate chips
3 tablespoons apricot jam
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1 (8 ounce) package strawberry flavored Jell-O mix
1 (8 ounce) package cream cheese, diced
1/2 cup white sugar
1 egg
In a large bowl, stir together gelatin, pudding mix and crushed pineapple. Pour over graham cracker crust. Chill in refrigerator.
In a small bowl, mix whipped topping, chocolate chips, apricot jam and vanilla extract. Add to graham cracker crust and chill in refrigerator. Serve with whipped topping.
To make the filling: Beat strawberries and pineapple until stiff. Add milk; beat until stiff. Add pineapple juice and apricot jam. Stir until gelatin is completely dissolved and mixture is smooth. Add 1/2 cup pineapple mixture and whipped topping; beat until mixture is thickened. Separate strawberries and pineapple into serving serving portions; garnish with remaining pineapple.
Bake in preheated 350 degrees F (175 degrees C) oven for 30 minutes, or until pie is set and crust is golden brown. Cool before cutting into squares.