1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can sliced mushrooms, drained
1 (3 ounce) can sliced green chile peppers, drained
1 (7 ounce) can sliced mushrooms
1 (3 ounce) can sliced red bell pepper
1 (1 ounce) jar maraschino cherries
1 (3 ounce) package cream cheese, softened
3 tablespoons white sugar
2 cups fresh lemon juice
1/4 cup lemon zest, divided
1 cup white wine
2 teaspoons lemon zest
1 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
1 (15 ounce) can sliced peaches and cream
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, sliced
1 (3 ounce) package cream cheese, sliced
1 (8 ounce) container sour cream
1 (1.5 ounce) package powdered sugar-coated chocolate syrup
In a medium bowl, mix the cream cheese, softened cream cheese and sliced green chile peppers. Mix well, then stir in the mushrooms and bell pepper. Roll the mixture into a log approximately 1/2 inch thick. Spread the mixture over the graham cracker crust. Chill for 30 minutes at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Cut out squares of the cream cheese mixture and place them inside the crust.
Arrange peach slices 2 inches apart around the edges of the pie shell. Dust lightly with confectioners' sugar.
Bake in preheated oven for 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for an additional 15 minutes. Allow pies to cool on the baking sheet for 1 hour before removing to a wire rack to cool completely.
To make the frosting: Beat 1/3 cup lemon juice and 1/2 cup lemon zest into a small bowl. Mix together with lemon zest, 1 cup white wine, 1 cup lemon zest, 1 1/2 cup lemon pepper and 1/2 cup orange juice. Beat with an electric mixer or in a bowl using whipped cream until desired color is desired.
To assemble: Place pie on a large plate and brush pie with confectioners' sugar. Place ham slices in pan; secure foil around edges and edge of pie. Spread cream cheese mixture over pie. Top with peaches and cut through foil. Frost sides and sides of pie with frosting. Place pie in refrigerator for 1 hour or until firm. Let stand 5 minutes before cutting into slices.
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