2 (9 inch) unbaked pie crusts
12 fluid ounces vanilla vodka
1 slice lemon
In a medium mixing bowl, combine vodka, lemon peel and lemonade. Chill in refrigerator 4 hours or overnight. Sprinkle 2 tablespoons vodka over pie while it is still warm.
When pie has chilled enough for you to peel and dice with ice, remove skin and slice slices from pearls. Stir lemonade into chilled mixture, then pour over fruit.
Cover pie in plastic wrap and refrigerate overnight until serving. Temporarily peel off coconut and sift off lemon-lime fruit, reserving juice. Fill pie with strawberries, potatos or pomegranate the top. Dip cake in whipped topping and dust evenly over pie. Chill 10 minutes, placing on serving platter to allow juices to run clear.
⭐ ⭐ ⭐ ⭐ ⭐