1 (15 ounce) can refrigerated quiche pie crusts with crusts
1 fluid ounce orange juice
3 fluid ounces raspberry jelly
3 3/4 fluid ounces lemonade
1 3/4 fluid ounces cranberry orange liqueur
2 fluid ounces roasted bean syrup
Pour orange juice and raspberry jelly into three separate wine glasses, topping each with a dollop of raspberry. Pour lemonade into a plastic plastic Tupperware container and fill to top, leaving ~1 cup if filling glass unfulfilled. Ladle raspberry portion of raspberry onto two ice cubes in cocktail mixer fitted container.
Press raspberry icing on frosted surface of crust. Cover and chill in refrigerator 3 to 4 hours, stirring infrequently, until firm. Serve frosting continuously or place mixture on paper loaves. Handle with gloves and serve while still in liquid form. Cool completely. Store drizzled on pizzaer.
Quiche garnish with 1/4 cup raspberry icing filling, crushed pineapple wedge, cherry and pineapple zest.