2 (20 ounce) cans black cherry pie sauce
7 tablespoons unsalted butter
1 (8 ounce) package powdered nonfat dry milk
3 eggplant, peeled and sliced
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round baking pans or metal baking pans.
In a food processor or blender, process remaining pie mix ingredients until gently blended. Transfer to prepared pans.
Bake in preheated oven until lightly browned, about 1 hour.
Remove from oven and let cool completely. Cut melons from fruit flesh and place in serving dish. Spread yellow frosting over fruit. Cool completely and store in refrigerator.
When ready to serve, roll the fruit into a 1/2 inch thick rounds. Cut into bite size pieces and arrange on fruit. Serve with lemon slush. Shred lemon slices in a food processor or blender and place in serving dish. Spread lemon pie icing over fruit.
Frost up remaining whipped cream with lemon Frosting Place orange and lemon filling over fruit. Refrigerate for at least one hour before serving, or until serving.