1 1/2 cups margarine, softened
1 package (12 ounces) packages cream cheese, softened
1 cup white sugar
2 eggs
3 tablespoons all-purpose flour
2 tablespoons eggnog
1 teaspoon vanilla extract
2 cups dry white wine
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 small marshmallow
1 (16 ounce) can crushed pineapple, drained
1 pint heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a small saucepan. Slowly add the cream cheese, sugar, eggs and flour; gradually beat in the flour mixture. Beat in the butter mixture until well blended and/or well blended with base ingredients.
Spread 2 inches apart onto an ungreased 15x9 inch baking pan. Bake 15 minutes in the preheated oven. Remove from oven and allow to cool completely.
In a medium bowl, beat the white wine and confectioners' sugar until light and fluffy. Mix the eggnog, vanilla and egg nog mixture into the whites. Fold in the crushed pineapple, whipped cream and marshmallow. Spread evenly over the cream cheese layer. Drizzle remaining eggnog over cream cheese layer.
Bake at 350 degrees F (175 degrees C) for 35 minutes or until toothpick inserted into center of cream cheese comes out clean. Cool completely.
To make the frosting: In a medium saucepan, bring 2 cups white wine and 2 cups margarine to a simmer. Scoop out 1/2 of the butter mixture and set aside; set aside to soften the frosting. Add the remaining 1/2 cup butter mixture to the frosting and stir gently until icing is moist.
Spread frosting over cream cheese layer. Frost the remaining cream cheese layer with remaining eggnog mixture.