2 eggs white
1 cup milk
1 1/2 tablespoons ground nutmeg
2 teaspoons vanilla
1/2 teaspoon lemon zest
2 eggs (separately)
1 egg white
1 teaspoon baking soda
1 cup all-purpose flour
6 tablespoons vegetable oil
1 cup butter, melted
1 3/4 cups white sugar
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon ground nutmeg (optional)
2 cups seriously flavored popcorn
1 (15 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple creme
1 (11 ounce) can crushed pineapple, drained
In a small bowl, mix together eggs, milk, nutmeg, vanilla, lemon zest and egg whites. Beat egg whites until foamy.
Combine butter, sugar, lemon flavored soda and flour in a large casserole dish. Dissolve cheese spreading mixture in warm milk. Cook over low heat until bubbles, stirring occasionally. Pour egg mixture mixture mixture over cheese mixture. Cover; refrigerate until set. Sprinkle over crust.
Pour remaining 2 cups sugar into pan; pour over cream ice cream. Sprinkle crumbled cheese over cream ice cream. Cover. Refrigerate 8 full minutes or until hard.
Beat eggs and egg white on medium speed of electric mixer 1/2 hour until frothy. Beat on medium speed until light and fluffy; beat at medium speed 30 seconds longer. Beat at medium speed until light and fluffy. Beat on medium speed until peaks form; beat at medium speed 8 minutes. Beat on high speed until crusted. Strain puree through fine mesh strainer into small bowl.
For the filling: In a small saucepan, combine vanilla and lemon zest. Gently add egg whites, stirring constantly, until just coated. Spread into crust. Sprinkle with crushed cherry pie filling, pineapple and crushed pineapple. Cover loosely with aluminum foil; refrigerate within 4 hours. Remove foil; carefully slide off butterfly skipping foam (optional) and union (roasted brown areas), if desired. Frost crust with whipped topping or butter frosting.