1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared chocolate cake crust
1 (3 ounce) package instant vanilla pudding mix
1 (2 ounce) container frozen whipped topping, thawed
1 (8 ounce) can orange juice concentrate
3 tablespoons lemon juice
1 (5 ounce) can sliced almonds
1 cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen orange juice concentrate, thawed
1 (8 ounce) can evaporated milk
1/4 cup white sugar
1 egg
1 teaspoon lemon zest
1 (3 ounce) package orange flavored Jell-O
1 (8 ounce) can instant orange sherbet
1 (4 ounce) can sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together pudding mix, orange sherbet, orange juice concentrate, lemon juice, almonds and pecans. Pour mixture into graham cracker crust.
In a medium saucepan, combine orange sherbet, orange juice concentrate, lemon sherbet, orange juice concentrate and evaporated milk. Bring mixture to a boil, stirring constantly. Boil for approximately 20 minutes, stirring constantly.
Stir gelatin mixture into cream mixture. Pour over pie, leaving a 1 inch border on top.
Bake in preheated oven for 30 to 35 minutes, or until custard is set and filling is set. Cool on waxed paper, refrigerate and serve immediately.