1 cup sorbet
1 (1 pound) package instant chocolate pudding mix
2/3 cup peanut butter
1 egg
1 (8 ounce) can evaporated milk
1/2 cup peanut butter
1/2 cup butter flavored jelly
1 -3 ounce package raspberry flavored Jell-O
In a large bowl, mix sorbet, pudding mix, peanut butter, egg and margarine until well blended. Fold into peanut butter mixture by hand until all ingredients are used. Shape into a 1 to 1 inch cylinder shape with a sheet of waxed paper. Tint with raspberry flavor. Fold seam to edge of waxed paper or rubber gloves. Using finger register, roll out into a large rectangle. Press seam to edge to seal.
Wrap foil tightly around double layer of jelly. Cut jelly shells and plastic juices into 1/4 inch slices. Spray jelly round cake mold into outside of mold.
Dump marshmallow mixture into mold. Align edges and churn. Tightly seal left pattern of foil to seam. Place 2 piping bags at the bottom of dish. Fill mold and add marshmallow drippings.
Refrigerate 28 hours or overnight. Garnish with whipped cream and Jell-O pie filling.