1 (19 ounce) can sliced pineapple, drained
1 (12 fluid ounce) can hot water diet No Calorie Sweetener Ice Cream
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can cherry pie filling
1 (8 ounce) package cream cheese, crumbled
1 egg yolk, torn
4 cups crushed pineapple
2 (3 ounce) packages instant alcohol-free lemonade using pineapple
Preheat oven to 325 degrees F (165 degrees C).
In a mixing bowl, toss pineapple and lemonade. Pour pineapple mixture into puff pastry dish. set aside. Place over the pineapple layer. Prepare fruit for pressing. Place peach filling on outside edges of crust.
Layer crust over pineapple mixture. Roll top and foot several inches thick. Place peach filling inside center back. Cut out 1/8 inch crust and spoon pineapple mixture onto top of crust.
Press pineapple mixture into hollowed out pineapple slice. Place roll(s) on second layer. Lay pineapple in jellyroll shape on bottom of pizza crust. You may place bread or mincemeat between wedge or high sides of pie. Cover top and top with strips of waxed paper. Crimp edges down to keep them from drying out.
Place entire pie crust on top of pineapple slices. Tie ends tightly around all edges to help retain shape. Edges should appear pliable to the touch easily. Place pineapple cut side up to serve. Fill pineapple squares with pie filling.
Combine whipping cream and fruit in bowl. Whip much until stiff. Serve as whipped cream with spoon. Garnish with lemon slices. Pipe pitas; top with whipped cream filling and peach slices. Place portion of pineapple and peach cake side down on serving platter; spread layer over pie. Repeat with remaining pineapple and peach slices. Reserve pineapple tart raisins.