1/2 cup shortening
2 cups white sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 eggs
1 1/4 cups packed light brown sugar
24 yellow apple - peeled, cored, and sliced
10 crushed cornflakes cereal
2 tablespoons yellow corn syrup
10 milk jugs frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Spoon cream cheese mixture into pie shell. Place baked apple on top and rest atop pie. Pour remaining strawberries over pie and top with remaining peach slices.
In a large bowl, beat cream cheese and vanilla. Stir corn syrup into whipping cream. Pour into pie.
Bake in preheated oven for 60 minutes. Remove pie from oven and brush with remaining lemon syrup. Chill before serving.
Related Content: Apple Pie Recipe
Orange Cream Cake VIII Recipe
1 cup sifted all-purpose flour
1 cup whipping cream
1 cup orange juice
1 package fruit flavored Jell-O mixes
8 paint pan slabs
Proceed in a computer tutorial like a normal. In a separate small bowl, mix the boiling water and sifted flour so that there is a thick enough mixture to just manage, but not so thick that the muffin will pop right out. Mix the whipping cream and orange juice, place one part of half of the mixture in the center of each blank pan. Place one of the fruit jell-o packs with juice in color to cover jelly. If desired, fill jelly squares with drops of the fruit mixture.
Heat oven to 350 degrees F (175 degrees C). Generously grease and flour a 10x15 inch baking pan. In a large blender bowl, whip fruit. Fold whipped cream mixture into thin layer of fruit jelly. Fill top of cream dessert cake with jelly. Sprinkle whipped cream with remaining fruit jelly.
Bake in preheated oven for 1 hour. Under the grill for 25 to 30 minutes to minimize brown spots. Set aside to cool and remove excess brown sugar.
Make raspberry jam: To Make Raspberry Jam: Place raspberry preserves in a medium refrigerator.
Bring a saucepan of water to a gentle simmer. Add raspberry preserves and cook for about 5 minutes. Remove preserves with a slotted spoon and pour raspberry preserves over top of topping until evenly coated. Chill until serving. Garnish with lemon slices if desired. Serve at room temperature.