1 (8 ounce) package cream cheese, softened
1 (3 ounce) package white sugar-flavored Jell-O mix
12 fluid ounces lemon-lime flavored carbonated beverage
1 recipe pastry for a 9 inch double crust pie
1 (3 ounce) package instant lemon pudding mix
1 (8 ounce) can frozen lemonade concentrate
1 cup frozen lemonade concentrate
1 cup beer
2 cups shaved milk chocolate
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium-size mixing bowl, beat cream cheese, sugar, gelatin and lemon-lime soda until smooth. Stir in lemon-lime soda and lemonade concentrate. Mix in lemonade concentrate, lemonade concentrate, beer and lemon-lime soda. Spread mixture on pie crust. Garnish with lemon-lime candy.
Bake in preheated oven for 60 minutes. Cool completely on wire rack; chill in refrigerator.
To Make Lemon Cream Sauce: In a large bowl, mix lemon-lime soda, lemonade concentrate, lemonade concentrate and beer. Mix in lemonade concentrate, lemonade concentrate, lemonade concentrate, beer, lemon-lime candy and lemon zest. Pour mixture over pie crust. Chill uncovered for at least 1 hour.
Cool completely on a wire rack. Cut into slices.
This was a great lemony dessert! However, I accidentally poured the juice of the lemon and olive oil in the cupcake icing, which was too salty for me. Next time, I'll keep the lemon and olive oil separate and just bake the cake in the cupcake format. That would also be less acidic for me. I would love to try this on other fruits and veggies, though. Thanks!
Wasn't anything special about this cheesecake, I'm hoping next time will be able to find some more om beneficial ingredients.
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