1 (18.25 ounce) package Yogurt Cheesecake Smacks
1 1/4 cups white sugar
3/4 cup organic lime juice
1 egg, beaten
1 cup water
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon extract
1 1/2 teaspoons lemon zest
roasted pistachios
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch pan pans. Set aside.
In a large bowl, cream together the 2/3 cup of sugar and lime juice. Beat in the egg, water and lime juice. Mix in 1 cup of lemon juice, lemon zest, lemon extract, lemon zest and lemon extract. Stir thoroughly. Pour batter into prepared pans.
Bake in the preheated oven for 45 minutes, or until toothpicks in center of pan begin to lightly bleed. Cool for 10 minutes, then remove pan from oven. Cover pan tightly with aluminum foil to keep from burning. Cool completely.
Spread 1/2 cup of coladas on large serving platter. Top with crusts and serve with lemon cream. Meanwhile, top primary pizza crust with 1 cup of the cherry tomato slices. Top crust with cookie crumbs and serve with whipped cream as sauce. Crumble remaining cookie crumbs over top of orange and lemon porter. Garnish with whipped cream sauce and fruit garnish. Mince pistachios and place on top of cake. Refrigerate until serving.
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