1 (9 inch) pie crust, baked
1 (9 inch) prepared jelly roll pastry
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 (3 ounce) package instant chocolate pudding mix
1 (11 ounce) can refrigerated biscuit dough, divided
1 (8 ounce) can frozen orange juice concentrate
1 quart orange juice
1 (3 ounce) package instant lemonade concentrate
1 quart lemon-lime flavored Jell-O mix
Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch pie pan or other covered pie pan with cooking spray. Cut the pastry into 1-inch slices. Place the jelly roll pastry on the pie pan. Remove the top of the pastry, and place the left edge of the thickest part of the jelly roll over the jelly roll. Brush the edges with the remaining 1/2 cup of lemon juice and pour orange juice in the center.
Brush gelatin over pie. Assemble pie by placing seam side down in the pie pan. Secure edges of pastry with toothpicks.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake an additional 15 minutes. Cool completely before cutting into squares.
⭐ ⭐ ⭐ ⭐ ⭐