3 (9 inch) pie shells, baked
1 (18.5 ounce) can pineapple chunks, drained
1 (11 ounce) can frozen orange juice concentrate
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons butter
1 large fresh lemon cone
6 dolmas
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pineapple and orange juice concentrate. Pour into the prepared pie shell. Sprinkle 1/2 cup pineapple juice over pie, and spread evenly over the pie.
In a small bowl, whip 1/4 cup butter or margarine until stiff. Fold 1/2 of the whipped topping into pineapple mixture. Spread over pineapple mixture, and spread evenly. Garnish with lemon cones. Cover pie and refrigerate 72 hours before serving.
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