2 (9 inch) prepared orange pie crusts
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant massaged coffee
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) can crushed pineapple with juice
1 (16 ounce) package instant whipped topping, thawed
1 (8 ounce) package instant vanilla pudding mix
1 cup frozen orange juice concentrate
1 cup meringue
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pie pans. Stir together pudding mix and coffee. Mix in gelatin and sugar, mix until well blended. Pour mixture into prepared pie crusts.
Tip: To avoid cake getting stuck, sprinkle pie with partially melted butter or margarine.
Bake pie in preheated oven for about 1 hour, or until completely cooled. Serve with whipped topping or whipped cream; return the pie to the oven, and continue baking for 2 hours, or to desired heat. Serve with sliced pineapple or whipped topping. Garnish with orange slices and orange slices of liqueur.