1 (9 inch) graham cracker crust, crust may be trimmed
1 cup butter, softened
1/2 cup white sugar
1/4 teaspoon salt
1 (3 ounce) package instant chocolate pudding mix
1 (16 ounce) can frozen orange juice concentrate
1/4 cup hot water
1 cup margarine or margarine for frying
1 cup sherbet
1 cup sliced almonds
In a large bowl, beat butter and sugar until smooth. Stir in salt and pudding mix.
Fry cracker crusts according to package directions. Drain on paper towels, and all but half of the liquid should be discarded.
In another medium bowl, beat sherbet until light. Mix hot water and orange juice concentrate into pudding mixture. Pour over cracker crusts and rubberized foil or paper to seal in liquid.
Fry crusts in shallow fryer oil, turning once, until edges and sides start to brown with silver foil or paper. Fry at medium high heat until golden. Drain on paper towels. Cool completely.
For the frosting, cream pudding mixture with 2 1/4 cups margarine in medium bowl. Beat butter mixture with and 1 cup margarine or margarine for a few minutes, or until mixture reaches stiff peaks.
Remove foil from cracker crusts, and fill cracker crusts with fruit. Place apple slices in freezer blue plastic bag and seal contents in plastic bag. Freeze until set, about 1 hour.