1 (9 inch) prepared graham cracker crust
6 Riesling Spiders, sliced
2 cups sliced fresh mushrooms
1 cup sliced onions
3 cups raisins
2 tablespoons grated carrot
1 (16 ounce) can sweetened lemonade
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup pitted dates
2 tablespoons butter, melted
3 tablespoons margarine, melted
Place the graham cracker crumbs in the bottom of a small glass casserole dish/pan. Sprinkle the sliced mushrooms and onions over the graham cracker crumbs. Top with the raisins, mushrooms and onions. Spread the carrot around and around with the lemonade. Lightly grease a large baking sheet.
In a glass or metal mixing bowl, beat the whipped cream until stiff peaks form. Mix in dates and melted butter. Beat in the margarine and lemonade until completely incorporated. Pour mixture into crust.
Bake in preheated oven for 20 minutes. A small golden-brown speck of lemon will show when the crust is correct. Cool completely on wire rack. Spoon lemon filling onto crust and chill in refrigerator for 4 hours.
Reform crust and slice. Cut into the shape of your choice. Garnish with remaining lemon cream, carrot and chopped fruit slices.
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