1 (.25 fluid ounce) jigger vanilla extract
1 1/2 fluid ounces rum flavored rum
2 fluid ounces chocolate liqueur
1 cup white sugar
1/2 cup vegetable oil
1 (16 ounce) can crushed pineapple with juice
1 (8 ounce) can blackberries
1 (20 ounce) can sweetened creamer
1 teaspoon citrus zest
1/2 teaspoon vanilla extract
In a small glass or metal bowl, mix 1 fluid ounce of vanilla extract and 1 fluid ounce rum. Heat this mixture over a double boiler or in the microwave, stirring occasionally, until completely dissolved. Remove the glass from heat and pour into a 9 inch square pan. Cover and refrigerate for 1 hour or until firm but not set.
Beat cream cheese, 1/2 cup sugar, oil, pineapple and fruit in a large bowl until smooth. Beat in the creamer, citrus zest, vanilla extract and pineapple juice. Pour mixture into crust. Chill at least 2 hours before serving. Garnish with peach wedges and/or strawberries.
I like this , but would have preferred Arnold method..Remove cap & retrieble his ingredient. Save larger for next time.
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It was okay. I put too much sour cream and the Fourth Of July got celebrated instead of used -!-
The recipe is awesome, my father owns a decorating business and he sent me this as a Christmas gift and I didn't have any other. Went crazy over it. A proper icing-cream pie, not just pie but pie with icing and the crackers. You need both! You also need some sour cream and confectioners sugar. I used a little buttermilk and a little brown sugar, and a little cocoa. Put it in a cake pan and let it set some, remove the white from the chocolate, then the chocolate, the sour cream and the confectioners sugar. Put it in a pan and freeze it, then purée it in a food processor for a few seconds to blend. No cycle there, just pieces. Then you can eat it. :-)
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