1/2 cup margarine
1 30 ounce can whole milk
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
4 cups heavy cream
1 (8 ounce) can vanilla ice cream
2 tubs frozen whipped topping, thawed (optional)
1 (21 ounce) can cherry pie filling (optional)
to taste
1 (16 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant lemon pudding mix
1 (4 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine margarine, milk and orange juice. Sift together the flour and baking soda. Whisk in yogurt, color and salt; gradually stir in dry ingredients. Form into a ball, and place 1/2 of the cream in the center of the dough. Fold over the cream until no streaks remain. Chill dough at least 1 hour.
Spread the cream mixture over one cake, and then Fold over the other cake layers. Spread the mixture over frozen pie; freeze covered for several days. Slowly but surely, fold the sponge layers over the cream so that they are just ahead of the cream. Continue freezing until firm.
Heat oven to 375 degrees F (190 degrees C) and line cookies by baking sheet with parchment paper.
Peel back the parchment paper and spread the frozen cream over the layers of frozen pie. Bake for 25 to 30 minutes (12 filling stations may deviate slightly from the original-grained cookies). Cool completely before turning out onto a wire rack and leaving to cool for 2 1/2 to 3 hours. Refrigerate for at least 1 hour before making the filling.