1 pound mozzarella cheese, diced
1 (16 ounce) package strawberries and cream cheese, finely diced
1 (8 ounce) package cream cheese, softened
4 eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 (16 ounce) bottle raspberry sherbet
1 cup white sugar
1 (4 ounce) can sliced peaches, drained
1 (8 ounce) can sliced dates, drained
1 lemon, juiced
1 teaspoon lemon zest
1 quart milk
1 (2.5 ounce) package instant lemon pudding mix
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup cooked or frozen strawberries
1 (3 ounce) tub fresh pineapple, sliced
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch pan.
Dissolve the cream cheese in boiling water in a small saucepan until thickened. Remove from heat; cool slightly.
Mix together the cream cheese and the sugar, then set aside. Crush the cream cheese mixture with a wooden spoon or pastry blender and set aside.
Combine the cream cheese with the lemon juice, mix in the lemon zest, lemon juice and vanilla extract. Form the mixture into a 1/4 inch roll. Place 1/4 inch thick slices of fruit on a large baking sheet.
Bake in preheated oven for 35 to 45 minutes, until peach and strawberry are golden.
Spread pudding mixture over fruit and spread evenly. Garnish with slices of fruit and pineapple and serve immediately.
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