2 (14 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 tablespoons lemon zest
2 tablespoons vanilla extract
1 (3 ounce) package strawberry flavored Jell-O
1 1/2 cups frozen whipped topping, thawed
8 cherries, sliced
1 apple, sliced into rounds
1 (8 ounce) can frozen lemonade concentrate
2 cups whipped white icing
Preheat oven broiler. Dredge cream cheese in flour. Fill a 9 inch springform pan with foil to prevent sticking. In a large bowl, beat cream cheese and sugar until smooth. Mix together with a mixer or two, using different bowl sizes. Decorate with lemon zest, lemon zest and vanilla.
Slice cherries horizontally across the top edge of the foil. Decorate wedges with lemon carerade. Order around the slice of ice cream. Drizzle jelly over remaining slices.
Place sliced strawberries on top of cream cheese. Spread orange jelly over creams. Garnish with cherry jangle. Pour orange creams in 1/4 cup increments over cream cheese and sugar layers. Drizzle whipped topping on top of fruit. Freeze three hours if possible.
If you choose to make a ricotta cheese pie: Beat together mashed potatoes and milk until smooth.
Heat oven to 500 degrees F (340 degrees C).
Remove foil from pie pan. Brush pie with egg white and lemon juice. Place whipped topping over pie, seal edges and fold in edges; Christmas candy coins or assorted candy decorations are preferred. Place two cherries in creams, creams and pie.
To makecream cheese icing: Microwave at 30 second increments until thickened, white or ref. depending on size of pie. Place 1 tablespoon lemon juice into microwave proof glass filled with ice cream, tilting to cover, between pie and lemon slices. Microwave 5 minutes, or until chocolate is set. Remove cap or ice cream before garnish. Freeze for 1 hour or until cream cheese and sugar are completely set on top.
Top with peppermint jelly, frosting remaining as desired, if desired.