2 (9 inch) deep dish pie crusts
1 (20 ounce) can orange juice concentrate
1 cup orange juice concentrate
1 cup orange juice concentrate
1 cup orange juice concentrate
1 (3.5 ounce) package orange flavored Jell-O
1 (8 ounce) can frozen orange juice concentrate
1 (8 ounce) can sliced pineapple, drained
2 cups boiling water
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of pie crusts with parchment paper.
In a medium bowl, mix orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate and orange juice concentrate. Pour mixture into pie crusts.
In a mixing bowl, beat cream cheese, cream cheese, orange juice concentrate, orange juice concentrate, orange juice concentrate and orange juice concentrate until light and fluffy. Beat in pineapple, water and eggs. Stir in vanilla.
Sift together the gelatin and orange juice concentrate; pour into pie crusts.
Bake in preheated oven for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in refrigerator or in freezer.
Remove parchment paper, and refrigerate jelly and whipped topping in refrigerated ice cube trays.
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