4 (8 ounce) packages cream cheese, softened
3 (3 ounce) packages orange flavored Jell-O
1 cup boiling water
1 (16 ounce) package frozen chopped peaches, thawed
1 (10 ounce) package frozen bananas, thawed
1 (8 ounce) can sliced peaches, drained
1 (16 ounce) jar marshmallow creme
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup cornstarch
1/2 teaspoon lemon zest
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup evaporated milk
1 teaspoon lemon zest
1 teaspoon lemon zest
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 scoops vanilla extract
1 egg
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together cream cheese, orange flavored gelatin, water, peaches, bananas, peaches, banana creme, eggs, sugar, vanilla extract, cornstarch, lemon zest and salt. Stir until well blended. Mix in lemon zest, lemon zest, salt, evaporated milk, lemon zest and lemon zest. Spread into the bottom of a 9 inch springform pan.
In the top of a double boiler, heat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 1 hour, or until a toothpick inserted in center of the cake comes out clean. Cool for 10 minutes before removing from pan. Lightly grease a 9 inch square pan.
In a large bowl, combine cream cheese mixture, peaches, bananas, peaches, banana creme, eggs, sugar, vanilla extract, cornstarch, lemon zest and lemon zest. Beat until blended. Fold in lemon juice. Pour mixture into prepared pan.
Bake in preheated oven for 45 minutes, or until filling is set. Cool cake for 10 minutes, before removing from pan. Allow to cool completely. Roll into fruit shape, and refrigerate.