1 (16 ounce) package cream cheese, softened
1 (3.5 ounce) package instant vanilla pudding mix
1 (11 ounce) package pumpkin
1 (16 ounce) container frozen whipped topping, thawed
3 tablespoons brown sugar
1 cup frozen orange juice concentrate
1 (3.5 ounce) package instant vanilla pudding mix
1 (15 ounce) can sweetened pineapple juice
2 (8 ounce) containers frozen whipped topping, thawed
1 (4 ounce) container frozen orange juice concentrate
1 (8 ounce) package frozen white chocolate meringue (optional)
1 (10 ounce) package frozen sliced almonds
1 (8 ounce) package whipped cream
1 (1 ounce) square unsweetened chocolate syrup
1 (8 ounce) container frozen whipped topping
In a medium bowl, mix cream cheese, pudding mix, pumpkin, pineapple, whipped topping, brown sugar, orange juice concentrate, pineapple juice concentrate, and orange juice concentrate. Beat until well blended. Cover and chill. Refrigerate for at least one hour. For an even spread, spread evenly into the bottom of the 9 inch springform pan.
For an even spread, spread evenly into the bottom of the 9 inch springform pan. Chill for 10 minutes. Remove from pan and refrigerate for 24 hours.
To make the filling: Beat cream cheese until smooth. Stir in 1 cup pineapple juice concentrate, strawberries, pineapple chunks and frozen whipped topping. Pour filling into crust. Chill for 2 hours or overnight.
Fold whipped cream into pie filling and refrigerate over night. For an even spread, spread evenly into the bottom of the pie crust.
For an even spread, spread evenly into the bottom of the pie crust. Chill for 4 to 8 hours or overnight. Remove crust from refrigerator and cool completely. Frost pie with orange sherbet and reserve pineapple sherbet for garnish. Garnish with sliced almonds.
For aneven spread, spread evenly into the bottom of the pie crust. Cover pie with whipped cream, reserved pineapple sherbet and reserved pineapple sherbet for garnish.
To make the frosting: Beat 1/4 cup orange sherbet and 1 cup whipped cream until thoroughly blended. Beat cream cheese until light but not fluffy. Mix in brown sugar. Beat cream cheese until fluffy. Fold whipped cream into cream cheese until no streaks remain.
Over a double boiler, melt butter, brown sugar, 1/4 teaspoon vanilla extract and sugar together. Remove from heat. Beat egg whites until foamy. Fold cream cheese into egg whites. Beat egg whites until foamy. Fold whipped cream into cream cheese until no streaks remain. Beat cream cheese until stiff peaks form. Spread cream cheese mixture in bottom of 9 inch springform pan. Garnish with sliced almonds.
Frost pie with reserved pineapple sherbet and whipped cream. Cut lemon slices into clean slices of lemon slices. Serve at room temperature.
This is gourmet cookie perfection! Worked perfectly for us. Would make again, though, and would use in my Watermelonade.
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