1 1/2 cups margarine
1/2 cup white sugar
1 cup vegetable oil
1 egg
1 tablespoon lemon juice
3 teaspoons vanilla extract
6 (1 ounce) squares white or blueberry or strawberry cake
1 (8 ounce) package raspberry flavored Jell-O
6 tablespoons butter
1/2 teaspoon lemon extract
1 (1 ounce) square unsweetened chocolate ice cream
Preheat oven to 350 degrees F (175 degrees C).
Melt margarine in a large skillet over medium heat. Mix white sugar, oil, egg and lemon juice in a small bowl. Stir egg mixture into pineapple mixture and mix thoroughly. Mix in vanilla. Pour into pie crust.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool completely before frosting.
In a small saucepan, mix raspberry gelatin and butter. Slowly stir in gelatin mixture, stirring to dissolve. Spread raspberry gelatin mixture over the filling and frost top of pie. Chill until serving.
In a large bowl, beat butter, lemon extract, lemon extract and pineapple sugar until light and fluffy. Beat in whipped cream and chocolate ice cream. Chill until serving.