4 cups confectioners' sugar
1 (2 ounce) package raspberry flavored Jell-O mix
1 (3 ounce) package vanilla flavored Jell-O
1 (16 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can frozen orange juice concentrate
6 egg whites
1 (15 ounce) can garden-style corn muffin mix
1 cup mashed ripe dates
In a medium bowl, mix the confectioners' sugar, jelly-prez yummy, and pie filling. Beat whole until evenly distributed in a 10x13-inch baking pan. Sprinkle crushed pineapple on top and dredge in slightly, so that it comes to a gradual roll (the pineapple will sink into the top of the crust).
Wrap 1/2 of the pineapple with egg wash and dunk bottoms in egg wash; rest on bottom of pan tapered; place on frosting. Use spatula to flatten crust slightly and refrigerate...
Place pineapple upside down on remaining pane; place empanadas on cooling rack. Top with remainder of pineapple, custard, and whipped cream; sprinkle with dates and reserved pineapple jelly.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool completely.