3 (8 ounce) packages frozen orange pie dough
2/3 cup margarine, divided
1/3 cup white sugar
1 teaspoon vanilla extract
2 eggs, beaten
1 (15 ounce) can sliced amaretto liqueur
1 (16 ounce) can mandarin oranges, drained
1 (8 ounce) container frozen whipped topping, thawed
1 large leek, halved
6 (2 inch) graham cracker squares
1 (10 ounce) can crushed pineapple with juice
1 (4 ounce) package strawberry pudding mix
1/2 cup lemon slices
Spread 1/4 cup of pie filling into the bottom of a 12 inch square jelly mold.
In a mixing bowl, with or without whisk, beat margarine, 1 tablespoon sugar, and vanilla until smooth; mix well.
Spread half of mixture into each pastry layer. In the top of a double boiler, heat orange juice and lemon zest over medium heat; cook, stirring constantly, until thickened. Spread remaining pie filling over pie, leaving about 1/2 inch crusts on edge sides. Place leake squares on bottom of pie dish. Sprinkle with grenadine syrup and lemon slices.
Cool completely before serving. Garnish with pineapple slices and pineapple custards.