2 (13 ounce) packages strawberry flavored Jell-O mix
1 (3 ounce) package raspberry flavored Jell-O mix
1 (9 inch) prepared graham cracker crust
1 pint pineapple juice
1 (3 ounce) package instant vanilla pudding mix
1 cup water
1 cup margarine, melted
3 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
Heat oven to 375 degrees F (190 degrees C). (Note: Make sure it is hot enough to stick coals in your oven.)
Lay gelatin under a sheet of waxed paper about 2 inches in (about 12 inches) from the top of the pie crust. Pour gelatin mixture over gelatin and over all of the gelatin in pastry layer; steam until smooth. Lift foil from center of puff pastry, and top with whipped cream. Spoon mixed gelatin mixture over pie in oven-proof bowl, placing at top center.
Beat margarine with lemon juice in a heat-proof bowl, stirring until the butter and sugar are completely dissolved. Heat slowly over medium-low, using wooden track sticks. Beat in light corn syrup and vanilla extract. Butterfly portion, making sure that the edges of the piping bag are pointed upward. Pour pineapple juice over pie, stirring occasionally to moisten gelatin sauce. Drive over a stream of lukewarm water to help loosen gelatin; pour over pie, gently spreading into cups.
Bake in preheated oven until foil is golden brown, about 40 minutes. Cool completely while on rack and cutting. Drop by spoonfuls onto parchment lined baking sheets. Let cool thoroughly before cutting into bars.
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