1 (4 ounce) can caramel apple, drained and roughly chopped
2 (3 ounce) packages cream cheese, softened
2/3 cup white sugar
1 tablespoon vanilla extract
1 (8 ounce) can crushed pineapple, with juice
2 eggs
1 teaspoon lemon zest
1 cup sliced almonds
1 (3 ounce) can sliced dates
1 (3 ounce) package cream cheese, softened
1/3 cup white sugar
1 teaspoon lemon zest
1/4 teaspoon almond extract
1 pint vanilla ice cream
1 (8 ounce) can sliced marshmallows
Combine caramel apple, cream cheese and sugar in a large mixing bowl. Beat on low speed for 2 minutes. Beat on medium speed for 2 minutes, or until blended. Beat in vanilla extract and gelatin. Stir in crushed pineapple, eggs, lemon juice and chopped almonds. Beat until well blended.
Pour mixture into pie crust. Chill in refrigerator until firm. Remove plastic wrap from candy bakers. Pour filling into pie crust. Chill until firm.
Remove candy mold and ice cream from cooling refrigerator. Cool and cut into squares; serve filled with whipped cream and marshmallows.