1 cup vegetable oil
1 pound orange juice
3 tablespoons white sugar
1 lime
1 tablespoon white sugar
1 quart pineapple juice
1 cup orange juice
1/4 cup orange liqueur
1/4 cup peach preserves
1 cup orange creme de cacao liqueur
1 tablespoon grated lemon zest
1 cup orange sherbet
1 cup milk
1 tablespoon grated orange zest
In a medium-size saucepan, combine oil, orange juice, sugar, lime zest, orange juice, orange blossom syrup, pineapple juice and orange juice. Bring mixture to a boil over high heat; cover and boil for 4 minutes. Remove from heat, reduce heat to low, and mix orange pie filling, pineapple syrup, peach preserves, orange creme de cacao liqueur, lemon zest and orange sherbet.
Pour mixture into graham mold or chill in refrigerator. Cover, and refrigerate overnight.