1 (2 pint) can whole orange juice concentrate
1 (3 ounce) package instant vanilla pudding mix
1 (9 inch) prepared orange replica
1 (8 ounce) can frozen orange juice concentrate, thawed
1 (8 ounce) can frozen orange red juice concentrate
In a large glass or metal container, shake whole orange juice concentrate to completely mix. In a mixing bowl, Whip egg whites until frothy. Fold egg whites into pie batter. Fill into pastry shells to form an 8 inch double crust. Refrigerate at least 4 hours before serving.
Heat the orange juice and lemon limeade in microwave oven to soften and serve.