1/2 cup butter, room temperature
2 tablespoons boiling water
4 eggs
1 (3 ounce) package orange flavored Jell-O mix
1 (3.5 ounce) package instant orange pudding mix
1 cup milk
1 1/2 cups white sugar
4 orange slices for garnish
1 (8 ounce) can crushed pineapple with juice
1 cup butter, chilled
1 cup milk
1 cup water
1 (12 ounce) package yellow cake mix
1 (16 ounce) can mandarin oranges, drained
1/4 cup orange zest
3 tablespoons lemon zest
1 tablespoon lemon zest
Beat butter, boiling water and eggs in small bowl until smooth. Stir in gelatin to thin; form into 1-inch balls. Roll 3 tablespoons into a ball approximately 1/4 inch thick. Roll into 1 inch balls, filling the center of a half-sheet pan.
Stir together gelatin mixture, orange pudding mix, instant orange pudding mix, milk and sugar. Place orange slices in pan. Pour half of juice into pan; drizzle remaining juice on top. Cover cold. Chill overnight, stirring occasionally, to allow edges to brown.
While waiting, preheat oven to 350 degrees F (175 degrees C). Roll out half of orange slices and roll into 4 small discs. Stir sticky marshmallow glaze onto the frozen orange slices. Place onto pie crust. Garnish with jellyfruits and pineapple. Slice the remaining orange slices in half, and scoop the juice onto the top of pie.
Let stand 10 minutes, then turn onto a strainer to drain. Allow to cool completely, then peel and cut into small squares. Garnish with fresh orange slices.
To make the jellyfilling: In a saucepan, combine 1/4 cup orange juice, 1/4 cup lemon juice, lemon zest, lemon zest and lemon zest. Stir over low heat, stirring constantly, until thickened. Stirring occasionally, pour over filling. Chill in refrigerator.