1 (9 inch) pie crust, baked
1/2 cup pimento cheese
1 (3 ounce) package orange flavored Jell-O mix
1 (8 ounce) container sour cream
1 (8 ounce) can frozen orange juice concentrate
1 (8 ounce) package instant vanilla pudding mix
1 (8 ounce) package instant orange pudding mix
1 (3 ounce) package instant banana pudding mix
1 (8 ounce) bottle orange sherbet flavored sherbet
1 cup milk
1 (2 liter) bottle orange sherbet flavored sherbet
In a large mixing bowl, mix pimento cheese, orange flavored gelatin, and orange sherbet. Mix well and pour over pie crust. Chill overnight.
For the filling: Line a 9 inch pie pan with parchment or waxed paper. Arrange pie shells in pan, overlapping slightly.
In a saucepan, slowly pour in orange sherbet and orange sherbet flavored sherbet. Stir together. Pour over pie and allow to cool. Refrigerate for about 30 minutes.
Fold whipped cream into pie filling. Slide onto chilled pie, and cover with sherbet. Chill in refrigerator for 30 minutes.
Unroll pineapple slices. Drizzle orange sherbet over pineapple slices. Garnish pineapple with orange sherbet. Chill for 30 minutes. Press pineapple slices onto pie. Cover, and refrigerate for 2 hours. Chill for 20 minutes.
Prepare banana pudding by combining vanilla pudding mix and orange sherbet. Fold whipped cream into banana pudding. Chill overnight.
Layer pudding over pie. Freeze remaining topping, if desired. Cover, and refrigerate for up to 4 hours, if possible.
Place pie in an ice cream maker dish or bowl, and fill with frozen whipped cream. Cover, and chill overnight.