1 (10 ounce) package frozen whipped topping, thawed
1 (3 ounce) package instant orange spread
1 (3 ounce) package instant orange juice
1 (8 ounce) package cream cheese
1 (4 ounce) can frozen orange juice concentrate
1 (8 ounce) package orange sherbet
1 cup orange sherbet
1 (16 ounce) can raspberry sherbet
1 teaspoon orange sherbet
1 cup frozen orange sherbet
1 cup frozen raspberry sherbet
1 cup frozen pineapple sherbet
1 cup frozen orange sherbet
1 (17.5 ounce) package frozen blueberries
1 (17 ounce) package frozen strawberries
1 cup frozen blueberries
1 cup frozen blueberries
1 cup frozen mixed fruit drink mixes
2 (10 ounce) packages frozen (non frozen) strawberry flavored Jell-O mix
1 (9 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (3 ounce) jar marshmallow creme
Preheat oven to 425 degrees F (220 degrees C). Place 1 cup of the whipped topping in a large bowl. Stir the orange spread, orange juice, cream cheese, orange sherbet, orange sherbet and orange sherbet into the bowl. Fold in the raspberry sherbet. Spread mixture evenly into bottom of 9x9 inch baking pan.
Bake in preheated oven for 25 minutes. Remove pan from oven and cool completely. When cool, slice into squares.
In a large bowl, beat cream cheese and cream cheese mixture until smooth; fold into pie filling. Chill until serving time.
To serve, spread whipped topping on top of pie.