1 (34 ounce) can mandarin oranges, drained
1 (17 ounce) can pineapple juice
1 (3 ounce) can crushed pineapple (with juice)
1 (3.5 ounce) can frozen lemonade concentrate
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups pineapple and orange flavored sherbet
Line pie crust with mandarins and pineapple. Drizzle with lemonade concentrate. Cover and refrigerate 2 hours.
Lightly grease a 9 inch, shallow casserole dish.
Preheat oven to 375 degrees F (190 degrees C).
To make the filling and frosting: In a medium saucepan, combine pineapple, lemonade concentrate, pudding and lemon sherbet. Bring mixture to a full simmer, then remove from heat and stir in mandarins and orange juice. Pour mixture into baked pastry shell and sprinkle with pineapple garnish. Cover and refrigerate 8 hours. Garnish with frozen lemonade concentrate.
Remove pie from refrigerator. Remove frosting and pour over pie. Bake at 375 degrees F (190 degrees C) for 35 minutes. Cool completely and serve immediately.