1 (10 ounce) package red cake mix
3 eggs
1 (3 ounce) package instant vanilla pudding mix
1/2 cup margarine
2 (5 ounce) cans marshmallow creme
1 (14 ounce) can fresh strawberries with juice
1 (5 ounce) can frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
1 (2.5 fluid ounce) jigger raspberry juice
1 (8 ounce) can sweetened pineapple-based orange juice concentrate
2 cups whipping cream
1/4 cup white sugar
1 cup evaporated milk
1 (8 ounce) container frozen whipped topping
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, pudding mix, margarine, marshmallow creme, strawberries with juice, orange juice concentrate, lemonade concentrate and raspberry juice. Pour mixture into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in the pan, remove from oven, and cool completely on a wire rack.
To make raspberry filling: In a large saucepan, combine strawberries, orange juice concentrate, lemonade concentrate, raspberry juice and pineapple juice concentrate. Stir. Cook over medium heat, stirring constantly, until mixture is thick, about 15 minutes. Remove from heat and allow to cool.
To make raspberry frosting: In a large glass or metal bowl, whip cream until soft peaks form. Stir whipped cream into egg mixture until just incorporated. Fold egg mixture into whipped cream until just blended and cool slightly. Spread chilled filling into crusts.
Dill from margarine. Heat margarine in microwave oven over high heat. Spread raspberry frosting over pie and refrigerate for at least 4 hours before serving.
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