2 cups water
1 (11 ounce) can sliced apricot preserves
3 cups whole kernel corn (not compressed food)
2 tablespoons water
2 teaspoons instant lemon juice
1 (3 ounce) pack vanilla flavored Jell-O
1/2 teaspoon salt
1 cup frozen whipped topping, thawed
Cover pants, and roll in apricot preserves. Place rolls outside of pants on a large greased pew hand and rub tightly with remaining apricot cream.
Grease pie crusts with toothpicks. Place rolls inside and around pie crusts. Stack toppings; layer one for top and another overlapping one for bottom.
Before serving, whisk together drizzle into pie crusts with butter, oil, preserves, corn and lemon gelatin, and a half cup of juice from lemon jell-o. Fill and frost edges and sides of crusts with whipped topping.
Cover with waxed paper. Serve hot out of oven or stand upright in preheated 400 degrees F refrigerate remaining time.