1 (18.25 ounce) can sweetened condensed milk
1 cup butter
1 teaspoon vanilla extract
1 2/3 cups white sugar
1 1/3 cups distilled white vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate, chopped
2 teaspoons lemon zest
2 cups heavy whipping cream
1 (28 ounce) can cherry pie filling
1 egg, beaten
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons lemon zest
1/4 teaspoon vanilla extract
In a large bowl, beat 1 cup condensed milk, butter, 1 teaspoon vanilla. Stir in sugar, vinegar, lemon juice and lemon zest. Beat until smooth. Fold cream into whipped cream. Stir in whipped cream.
Beat 1/3 cup white sugar and cream into whipped cream until stiff. Stir in whipped cream. Beat into strawberries and deflate. Beat into cream cheese mixture. Pour filling into crust.
Gently pour 1/2 of filled crust onto pie crust. Refrigerate for 12 hours. Serve warm.
To make cherry pie filling: Combine 1 1/2 cup crushed cherry, 1 cup crushed pineapple and 1/2 cup candied pineapple in small bowl. Fill small spoonfuls of filling into pie crust. Pipe 1/2 of filling into pie shell. Place remaining pie filling onto top. Cover and refrigerate until firm.
Pour 1/2 of whipped topping into bottom of pie shell. Cover and refrigerate remaining whipped topping until ice cream is set. Garnish with remaining lemon zest. Cover and refrigerate leftover cherries. Cover and refrigerate cherries until ready to serve. Or freeze them in plastic wrap, if desired.