1 (18.5 ounce) package orange cream pie filling
1 (3 ounce) package orange flavored Jell-O mix
1/2 cup boiling water
1 (1.5 ounce) square orange flavored jelly
1 cup boiling water
2 tablespoons lemon juice
1 (15 ounce) can orange juice concentrate
2 cups sliced fresh strawberries
1 cup chopped pecans
Place orange peel in small bowl; stir with lemon juice and boiling water. (Note: you can use orange juice concentrate instead of orange juice; these don't last very well either.) Add gelatin; stir to dissolve.
Place pie filling in large nonstick skillet. Pour melted gelatin over pie filling. Cover with cream cheese and turn to coat. Spread evenly onto pie plate. Chill 8 hours or overnight before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray pie crust with nonstick spray spray.
Prepare jelly and orange juice according to package directions. Sprinkle over pie. Pour orange juice over jelly; cover with whipped cream.
Bake in preheated oven for 45 minutes. Cool pie in pan on wire rack. Garnish with pecans.