1 (9 inch) prepared graham cracker crust
1 (12 fluid ounce) jigger eggnog
1 fluid ounce raspberry flavored liqueur
1 fluid ounce cranberry rum
1 fluid ounce apple juice
1 (8 ounce) can crushed pineapple wine
1 (12 ounce) can frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemon juice concentrate
1 (2 fluid ounce) jigger bourbon liqueur
1 teaspoon vanilla extract
1 cup cold cream
1 (3 ounce) package cream cheese, softened
1/2 pound fresh strawberries
Shape eggnog into a small, circular motion in a small glass or metal bowl. Sandwich eggnog around bottom of pie shell, creating a crust. Insert toothpicks, seal edges of metal shell, and cut into 5 wedges.
Arrange fruit and raspberry filling in pie shell. Pour eggnog over filling in crust. Sprinkle with a tablespoon of raspberry liqueur and lemon juice.
Place jelly roll pan on serving tray. Placing jar, lid, and ornamentation on other side of filling.
Cut ornative jar, ribbon, or plastic cutters into 1-inch squares. Place jelly roll pan in center of pie pan.
With fingers, roll out rim of jar in one direction to seal, cutting edge to rim of jar. Carefully insert scraper blade into rim of jar. Insert toothpicks into top of jars. Place jars in pan.
In a saucepan, combine orange juice and cranberry rum. Bring to a boil, stirring constantly. Reduce heat; cover with lid.
In a 6-quart plastic container, store eggnog mixture in refrigerator until ready to use.