1 (9 inch) prepared chocolate cookie crust
5 peaches
1 cup pineapple juice
1 cup orange juice
1 cup lemon juice
1/4 cup orange zest
1 (16 ounce) package frozen orange juice concentrate, thawed
Preheat oven to 350 degrees F (175 degrees C). Spray cookie sheet or line with foil.
Sift together the peach and pineapple zest, and beat in lemon juice and orange zest. Pour over peach mixture in prepared pan; frost top with frosting. Cut into squares.
Lightly grease the cookie sheet. Spread peach mixture evenly into pastry-lined baking pan. Press fruit mixture onto bottom and sides of pan.
Bake in the preheated oven for 8 hours, or until a toothpick inserted between peach and pineapple crusts comes out clean. Cool completely on wire rack.