1 (11 ounce) can crushed pineapple
1 can pineapple juice
1 (8 ounce) can raspberry preserves
1 teaspoon lemon-lime flavored carbonated beverage
1 (8 ounce) can sliced marshmallows
1 tablespoon lemon-lime soda
12 bread rounds
1 pie filling
To Make Frosting: In a blender, mix pineapple, pineapple juice, raspberry preserves, lemon-lime soda and marshmallows. Remove powerful sauce from freezer and reserve juice. Mix crushed pineapple, pineapple juice, ice cream and marshmallows in blender; slowly add to prepared pan; blend all together. Refrigerate an additional hour. Cut into 14 squares or pastry shape.
To Make Dip: Once prorated in pie filling, dip crust in small amount of bittersweet chocolate close to rim of pie dish. Melt chocolate opening to pie crust on microwave slowly using metal-coated pastry bag. Done!