3 (4 ounce) cans frozen orange juice concentrate
1 (4 ounce) can frozen lemonade concentrate
1 (2.54 ounce) package instant lemon pudding mix
3 eggs, beaten
1 (32 ounce) can crushed pineapple with juice
1 tablespoon lemon juice
1 (11 ounce) can frozen lemonade concentrate
1 can frozen grapefruit juice concentrate
1 teaspoon vanilla extract
1 teaspoon orange zest
1 teaspoon ginger
1 pinch salt
1 pink lemon peel
1/2 cup white sugar
In a blender, combine orange juice concentrate, lemonade concentrate, and lemon pudding mix. Blend until smooth. Pour in eggs, pineapple juice concentrate, and lemonade concentrate. Mix until well blended. Mix in grapefruit juice concentrate and lemonade concentrate; pour mixture into the blender. Stir in lemon juice concentrate, orange zest, ginger, coconut cream pie filling, lemonade concentrate, pineapple, lemonade concentrate, grapefruit juice concentrate, lemonade concentrate, lemonade concentrate, grapefruit juice concentrate, lemonade concentrate and lemonade concentrate. Blend until pureed.
Prepare lemonade by mixing sugar and orange juice concentrate in small bowl. Pour into wine glasses, and serve.