1 (18 ounce) package raspberry lemon slice
1 (20 ounce) can crushed pineapple, drained
4 cups whipping cream
6 teaspoons vanilla extract
1 (19.5 ounce) can crushed orange juice concentrate
1 (6 ounce) can orange juice concentrate
1 (3 ounce) package orange flavored Jell-O
1 cup boiling water
1 (6 ounce) can frozen orange juice concentrate
1 can orange juice concentrate
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whip cream butter until stiff. Gradually whip whipping until peaks form. Stir pineapple into whipped cream and beat until smooth. Serve at room temperature.
Combine crushed pineapple and orange juice concentrate in a serving bowl. Pour evenly over jelly and cream mixture in jelly mold. Once whipped, mix ice cream with pineapple mixture. Spread evenly over raspberry in jelly mold.
Pour filling and pineapple mixture into pastry shell and pinch edges of pie to seal. Cover edges of pie and chill for at least 3 hours in refrigerator; serve.