3 (1 ounce) squares orange dessert sugar
1 1/2 tablespoons citrus zest
1 tablespoon lime zest
2 limes
2 lemons
1 (2 ounce) jug orange juice
To Make Coconut Cream Pie: In a large bowl, combine orange pudding and lemon peel with ice. Stir until ice is dissolved. Pour over pie. Refrigerate up to 3 hours or until pudding has set and candy coating on top of pie. Serve immediately. Cool completely. Cut into squares.
To Make Frosting for Orange Cream Pie: For Orange Cream Pie: Beat 4 egg whites until foamy. Whip cream with shortening or 2 tablespoons milk, fix whipping with a wooden spoon, using plastic forks to keep stripes. Place 1/2 cup double cream on cap and beat until frothy. Frost portions immediately. Frosting: In a small bowl or smaller space, beat 3/4 cup orange juice, 1/2 cup orange zest, mango zest, pineapple chunks. Frost another portion of pie over candy coating.