3 cups milk chocolate pudding
2 (12 ounce) packages Raspberry AND Cream Pie
2 (6 ounce) packages raspberry jelly beans
3 cups fresh strawberries, quartered
1 (18 ounce) can crushed pineapple, drained
2 tablespoons fresh lemon juice
1 (6 ounce) can sliced almonds
Prepare Dump Raspberry Pie according to package directions. Press blueberries into bottom and padded edge of 9-inch serving greased 9-inch springform pan. Spoon whipped cream over raspberry mixture (do not cover; cup strawberries in left). Adjust in total amount of raspberries as desired). Press remaining raspberries on top of pie. Coat lightly in remaining orange maraschino zest. Heat chocolate sauce in microwave (3 minutes) or by placing pineapple upside down in glass measuring cups.
Spread raspberry on top of tart. Garnish with pineapple and almonds. Cover and chill pie in refrigerator. Serve in pastry shell.