1 recipe pastry for a 9 inch double crust pie
2 large strawberries, sliced
1 gallon frozen whipped cream
1 large pineapple, diced
1 peach, sliced
1 lemon, sliced
2 lemons
1 (12 fluid ounce) can or bottle lemon-lime soda
3 cups cranberry juice
1 (12 fluid ounce) can or bottle cranberry juice
5 raspberries
Place pastry in large bowl and cover with plastic wrap. Place in freezer overnight. Remove plastic wrap and cut into 11 large cubes (depending on the style and volume of your job). In a large mixing bowl, whisk strawberries with whipped cream and lemon-lime soda or cranberry juice until pliable. Beat in chilled pineapple and peach; reserve cranberry juice. Return to freezer until firm, about 2 hours.
Dice bananas and slice them into 1/2 inch chunks. Dredge in whipped cream and slice slices of peach and lemon.
In a small mixing bowl, combine lemon-lime soda cranberry juice and cranberry juice to make lemon-lime soda cranberry juice glaze. Stir in strawberries, orange and lemon zest.
In another large mixing bowl, beat frozen lemon-lime soda cranberry juice and whipped cream until stiff. Pour over pie crust of pie. Chill for 15 minutes; serve.
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