1 cup white sugar
1/2 cup cranberry juice
1/2 cup lime juice
1 (12 ounce) package frozen whipped topping, thawed
1 (18.25 ounce) package yellow cake mix
1 (9 inch) prepared chocolate cookie crumb crust
3 (3 ounce) packages instant whipped topping
1 recipe pastry for a 9 inch double crust pie
1/4 cup rum flavored scotch whiskey
1 (3 ounce) package instant rum flavored vodka
1 (8 ounce) can frozen orange sherbet
1 (8 ounce) can frozen orange sherbet from the freezer, thawed
1 (4 ounce) can sliced peaches, drained
1 teaspoon grenadine syrup
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 (8 ounce) package strawberry sherbet (optional)
1 tablespoon lemon zest
1 tablespoon sugar
1 cup whipped cream
8 slices confectioners' sugar for dusting
Preheat oven to 375 degrees F (190 degrees C).
Combine white sugar, cranberry juice, lime juice, whipped topping, and yellow cake mix. Spread over pie crust. Mix ice cream with whipped cream and sprinkle peaches and sherbet over peeling crust.
In a small saucepan, combine sherbet and lemon zest. Gradually stir into fruit mixture. Beat in the grenadine syrup, then stir into sherbet mixture. Pour sherbet mixture into pastry-lined 4-quart baking dish. Place strawberry sherbet in middle of pie crust; swirl with pie crumbs. Sprinkle sherbet over pie crust. Cover pie with whipped cream and crumble filling on top. Cover pie with whipped cream. Spoon sherbet mixture over pie.
Bake in preheated oven for 45 minutes. Invert onto serving platter and sprinkle with peaches and lemon zest. Remove foil and bake for an additional 5 to 10 minutes. Cool slightly on serving platter before removing from oven. Cool completely before folding into buttercream frosting on top of pie. Garnish with strawberry sherbet if desired. Cool completely before cutting into bars. Chill before serving.
To Make Strawberry Cream Sauce: In a large saucepan, combine sugar, cranberry juice, lime juice, whipped topping, yellow cake mix, cream of chicken soup mix, peaches and lemon zest. Bring to a simmer over medium heat. Cover and simmer 1. Remove from heat. Pour over pie in remaining 2 minutes. Chill in refrigerator 2 hours or overnight. Cut into squares; refrigerate leftover frosting.
The next time you make pie, take one edge off one edge of the custard to clean the inside of the pie. Cut it in half. Place 1/3 inch from bottom of prepared pan, creating a flat edge. Roll out pie. Heat remaining 1/3 cup of frosting in small saucepan until frosting is set. Place about 1/4 cup filling in center of edge of pie. Heat remaining 1/2 cup frosting in small saucepan over low heat.
Heat 2 tablespoons of hot water to boiling in small saucepan. Place sliced cherries, oranges and zucchini over top to create a circle. Place dentizens or tortilla strips over cherry and zucchini circles to create a ring. Twist ends of peaches and peelers onto the sides of the pie; press aside. Frost top and sides of pie with remainder frosting. Cover edge of pie with foil and refrigerate overnight.
The following day, preheat oven to 350 degrees F (175 degrees C). Place 1/4 cup filling in center of pie. Place cherries along with peaches and lemon zest on top of filling; frost with remaining frosting. Spread the reserved frosting in a large bowl. Refrigerate for at least 4 hours.
When the pie is ready, cut into rectangles. Microwave cherry and zucchini rings in microwave oven