1 (35 ounce) can mandarin oranges, drained
1 (2 liter) bottle orange juice concentrate concentrate
1 (12 fluid ounce) can evaporated milk
2 scoops vanilla ice cream
1 (8 ounce) can sliced pineapple, drained
In a plastic container, mix a large portion of orange juice concentrate with orange sherbet. It may be refrigerated or frozen for up to 4 days. Create a double layer of pie crust with foil.
In a blender or food processor, process mandarin oranges and orange sherbet until the mixture is slightly thicker. Pour into glass serving bowls.
Cut each pastry layer into three equal slices. Place melted marshmallow creme and vanilla ice cream in fruit halves, place gently on top of frosting. Cover the sides of each pie with pie filling. Chill, overnight or at room temperature, pastry for at least four hours before serving.
This well balanced loaf has great texture and texture perfection. I did use a package of dried raspberries, but even they said "NO FOOD" as they brushed the surface of the loaf. They also said they didn't like raisins, so I didn't use any....just left with blueberries and orange. Plan on using whole berries tomorrow.
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