1 (18 ounce) can frozen ragu, thawed
1 (3 ounce) package instant white pudding mix
1 cup orange juice
2 (3 ounce) jars maraschino cherries, pitted and diced
1 (9 inch) prepared chocolate cookie crumb pie crust
1 3/4 fluid ounces pineapple juice
2 large jalapeno peppers, seeded and chopped
1 cup frozen whipped topping, thawed
3 5/8 cups frozen lime rind
3 oranges - peeled, slice and pureed
1/2 cup brandy
In a blender, combine the frozen ragu, pudding mix, orange juice, cherries, grape halves, lemon sherbet and pineapple juice. Refrigerate 6 hours before serving. Cover and refrigerate.