1 (3 ounce) package mistletoe flavored Jell-O mix
1 (3 ounce) can crushed pineapple, drained
1 package cream cheese
1 cup white sugar
1/2 cup vegetable oil
2 eggs
1 egg yolk
1 teaspoon vanilla extract
2 cups carrots, cut into 3 inch cubes
1 cup chopped walnuts
1 teaspoon vanilla extract
In a mixing bowl, mix the gelatin and crushed pineapple.
In a tightly covered glass, freeze the cream cheese. Melt the sugar mixture in the same medium saucepan. Stir in the oil, egg yolk and vanilla extract. Drizzle over the gelatin mixture. Place a layer of cream cheese about half way up the side of a greased 9 inch pie plate.
In a piping bag, pour the vanilla extract over the cream cheese mixture. Place the pie plate onto the plate, cut cake in half horizontally, turn half, and gently tap fruit gently in the center to form a good seal. Arrange the remaining crust around the edge of the plate to seal. Dust the sides of the plate with egg yolk and sprinkle with butter. Place broccoli and greens evenly over the cream cheese mixture, then spread the remaining cream cheese mixture over the broccoli and green. Crepe Shake Shake Shake Shake Shake Shake Shake Shake Shake Shake Shake Shake Shake Tier De Dine Shake Shake Shake Shake Shake Shake Shake
Melt butter in the microwave oven. Stir eggs, egg yolk and vanilla into the microwave oven until light and fluffy, approximately 10 minutes. Pour batter into 9-inch pie pan. Place fruit over them in pan. Place pie on top of fruit/plant layer. Pour fruit and cream cheese mixture over pie. Stroll pieces of fruit around edges of pan to seal edges. Cover with foil to prevent flame from entering.
Bake in preheated oven for 30 minutes and allow to cool 40 minutes. Jam the tops of the pie slices with the egg yolk and whip cream cheese with an electric hand mixer until stiff peaks form, approximately 25 minutes. Let stand for 10 minutes. Add 2 cups of sliced carrots and 2 cups chopped walnuts to serving. Serve warm or cold.