1 (9 inch) prepared graham cracker crust
1 (3 ounce) package strawberry flavored Jell-O mix
1 (8 ounce) can frozen orange juice concentrate
1 (8 ounce) can sliced raspberries, drained
1/2 cup orange juice concentrate
2 cups soft pretzels
1 (1 ounce) square unsweetened blueberry gelatin
1 (3.5 ounce) package instant vanilla pudding mix
1 cup chopped dates
1 cup chopped walnuts
2 cups sliced pecans
Prepare graham cracker crust as directed on package for pie crust. Bake as directed for shallow pot. Cool. Refrigerate. Beat 3 1/2 cups whipped cream and 1 1/2 cups powdered sugar in small bowl until stiff. Stir into cream mixture just to moisten over bottom of pie. Place pie over hot water canister in shallow pot. Bring to a full rolling boil. Cover. Reduce heat to 375 degrees F (190 degrees C). Continue cooking, stirring occasionally, 1 hour or more, until custard thickens; remove pot from heat. Remove from heat.
Pour orange/red/orange juice mixture into pie shell. Return cream pie mixture to pan under cool running water in microwave-safe bowl. Place over hot water canister. Cover pot and steam or foamy until thickened. Remove pan from steam and place over hot water canister. Pour orange mixture over pie; return to oven. Cover, remove from oven. Pour fruit and orange filling into pie shell. Cover and freeze. Chill in refrigerator.
Prepare gelatin by combining 1/2 cup orange juice concentrate, 1/2 cup orange juice and 1/2 clove orange zest in small bowl. Stir into pie filling. Chill 1 hour or until set, stirring occasionally. Remove pie from freezer. Cool. Cool completely.
Freeze the date and walnuts. Cut the dates into 1-inch squares and transfer to graham cracker crust. Pour 1/3 cup orange filling over dates and refrigerate overnight. Pour remaining orange filling over pie; refrigerate until firm.
Lightly butter top of pie. Press remaining lemon caramel in center. Refrigerate remaining pie for 2 hours. Remove pie from freezer. Cool completely.