1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
1 cup heavy whipping cream, chilled
1 (4 ounce) can sliced peaches, drained
2 eggs, beaten
1/2 cup margarine
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons butter, melted
2 tablespoons brown sugar
1 cup sliced black olives
1 tablespoon margarine
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can cream cheese, sliced
1 (16 ounce) can cream cheese, sliced
1 teaspoon lemon juice
1 (8 ounce) package frozen whipped topping, thawed (optional)
2 tablespoons lemon juice
1 (3.5 ounce) package instant lemon pudding mix
In a large glass bowl, combine pudding mix and whipped cream. Stir and pour into graham cracker crust. Chill overnight. Cut into squares. Serve chilled or refrigerate.
To make brown sugar glaze: In a small saucepan, heat 1 teaspoon brown sugar by placing a tablespoon of water in the bottom of a glass or metal bowl. Cook over medium heat until just warm. Remove from heat. Stir in pudding mix and lemon juice. Transfer glaze to frosting.
Refrigerate stored pudding until ready to serve.
To make lime-based marinade: In a small saucepan, combine lime juice, orange juice and sauce. Bring to a boil. Add granulated sugar, stirring and boiling until sugar is dissolved. Stir in vanilla pudding. Pour over brown sugar cream and slice into 1/2 inch slices.
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