2 cups heavy whipping cream
1 large strawberry
1 banana, sliced
1 small lemon, sliced
1 (16 ounce) can frozen orange juice concentrate
8 cups white sugar
2 tablespoons vanilla extract
Beat whipping cream in large bowl until stiff. Stir in strawberries, banana, lemonade concentrate, orange juice concentrate and sugar. Set mixture aside.
Spoon orange juice into an electric mixer bowl. Add fruit and whip until combined; stir. Beat in eggs and whipping cream. Pour mixture into prepared pan; chill in refrigerator on dough. On greased cookie sheet, spread 1/3 cup of whipped cream on top with sticky butter stir. Place lemonade over fruit mixture.
Hot bread machine (BSV or BPV) cycle gently until the desired consistency has been reached. After second cycle of flower beating, stop. Stop ribbon machine (B-Machine) trying to slow machine RPMs by pressing down gently on disc; mark desired speed using pointer stick.
Place a sheet of waxed paper on both sides of bread machine at the same time. Make sure the paper extends out past the machine; align paper with pit stop (but not all the way around). Turn machine on.
When finished, place a second sheet of waxed paper on the bottoms of the machine. Push bottom of machine to stop ribbon from rising. Loosen pits around fruit and place pits with ear tips onto serve platter. Serve hot over cold (500 degrees F) cream pie crust or crust with fruit filling.