1 (18 ounce) package strawberries, sliced
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package dry white wine
1 (12 ounce) package sliced carrots
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package dry white wine
1/2 cup evaporated milk
1 1/2 cups chopped pecans
1 (3 ounce) package cream cheese, softened
2 eggs, beaten
1 1/2 teaspoons vanilla extract
3 tablespoons lemon juice
1 teaspoon almond extract
1 (16 ounce) can fruit wine, chilled
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, beat cream cheese and white wine until fluffy. Stir in carrots and fruit. Beat egg and vanilla into creamed mixture until well blended.
Pour mixture into the prepared pans. Bake in preheated oven for 3 to 4 minutes, or until lightly browned. Allow to cool completely, then cut into squares.