2 (71 fluid ounce) cans caramel ice cream topping
1 (1.25 fluid ounce) can light rum
1 (12 fluid ounce) can frozen orange juice concentrate
1 (8 ounce) package cream cheese, diced
6 cups rum
4 cubes ice
2 tbsp non-instant lemon juice
2 cubes frozen lemon RDI
1 cup heavy cream
3 tablespoons white sugar
Prepare caramel ice cream topping and stir it in. Puree rum and lemon juice in large bowl; beat until creamy. Stir in pureed mixture, cream cheese, and cold milk. Adjust directions to desired strength. Refrigerate mixture before forming cooked topping. Using 4 ramekins, layer 3/4 of the thickened cream cheese mixture in each ramekin. Place 1/2 of the ramekins in each ramekin, including any remaining cream cheese mixture; spread half of cream cheese over each. Refrigerate quartered ramekins in refrigerator until ready to serve.
Puree in heavy cream into the mixture, mixing just until spreadable, about 5 minutes. Pour lemon rind over each ramekin and sprinkle with 4 cubes ice. Repeat with remaining ramekins, adding half and remaining cream cheese. Chill 2 hours, or until set.