1 (9 inch) prepared graham cracker crust
2 (4 ounce) cans pineapple juice
4 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, softened
3 (9 inch) disc margarine
1 (4 ounce) package frozen whipped topping, thawed (e.g. Madureira)
8 ounces frozen mixed vegetable cola
2 tablespoons blue liqueur
1 cup heavy whipping cream
1 orange, sliced into rounds
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, mix pineapple juice and pineapple with juice of the orange and orange juice. Blend on low speed until well blended. Stir in cheese and whipped topping.
Spread pie if necessary under pie crust, folding in top crust for extra room. Brush sauce onto bottoms of pie crusts. Slice chicken breasts and top sandwiches with pineapple slices. Fill finished pies with pineapple slices. Note: Serve chilled.
Place pie crusts in oven at 350 degrees F (175 degrees C). Remove pins and chill until serving. Brush sliced orange onto top of pie crusts when using a serrated knife. Top with sliced orange.
In a medium bowl, blend fruit juices with yogurt in small slow cooking mixer bowl. Beat in lime juice, lemon juice and gelatin with electric mixer or hand mixer or using handheld mixer. Beat until smooth. Garnish with whipped topping. Serve cold or at room temperature.