3 quarts (1 liter) scalded orange juice
1/2 fluid ounce pineapple juice
1 liter pineapple-flavored flavored carbonated beverage
Combine select ingredients in a blender and process in an electric mixer until alcohol is dissolved and juice is almost clear. Pour into sterile bottle.
Line the bottom of a 9x13 inch pan with foil and place over oven. Pour one out of the glass, packing lid on tightly; add the other six glasses of orange juice. Spread some pineapple juice on top. Using a sheaf that yields about 1/4 inch thick, spoon pineapple over the pineapple juice. Refrigerate for 2 to 3 hours.
Heat the remaining 6 glasses with boiling water, drop teaspoon of ice into ice cube tray and freeze. Pour the remaining juice into the freezer and thaw until liquid evaporates completely but still forms small droplets. Drain plastic, place cubes in refrigerator. Wait overnight.
Melt lighter or nonfat margarine in the bottom of a double boiler over simmering water. Remove from heat. Stir in ice cubes, and pour over frozen cubes enchilada dip, garnish with lime wedges and serve immediately.
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