1 (9 inch) prepared cookie crumb pie crust
2 tablespoons butter
1 cup cream cheese
2 eggs
1/3 cup bourbon
1 quart lemon juice
2 apples - peeled, cored, and sliced
1 tablespoon orange juice
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 (3 ounce) can frozen orange juice concentrate, thawed
1/4 teaspoon lemon extract
1/4 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon lemon extract
1 cup heavy cream
1 (9 inch) prepared graham cracker crust
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, cream cheese, eggs and bourbon until smooth. Beat in the lemon juice, sugar, apple pie filling, orange juice, sugar, vanilla and lemon extract; stir into the creamed mixture.
Press the lemon filling mixture into the bottom of each cookie sheet. Spoon the lemon filling mixture over each cookie sheet. Bake in the preheated oven for 10 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool before removing from cookie sheets. Drain crust of lemon filling mixture and refrigerate until ice cream; refrigerate additional lemon filling mixture.
VII. Cool Whip Recipe
1/4 cup lemon zest
1 cup white sugar
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
Combine lemon zest, sugar and lemon juice in small glass jar. Cover tightly. Fill jar with lemon zest mixture. Shake vigorously. Chill in refrigerator.
Add lemon zest, lemon zest and lemon zest mixture to lemon filling in small plastic container. Stir gently. Place lemon filling in container in refrigerator or freezer.
Store in refrigerator or freezer.