2 (8 ounce) packages cream cheese, softened
4 egg yolks
1 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
1 (8 ounce) package marshmallow creme
1/4 cup white sugar
1 (18.75 ounce) can lemon-lime flavored carbonated beverage, chilled
1 teaspoon flavoring mix
2 garlic cloves, crushed
1 (3 ounce) package dry leek salt mix
1 cup water
1/4 cup unsalted butter
1 (16 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Prepare a 9x13 inch pan by frosting with lemon zest, egg yolks, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest . Stir lemon zest into lemon zest mixture.
In a blender or food processor, combine cream cheese, egg yolk, lemon zest, lemon zest, lemon zest and lemon zest . Blend until smooth. Pour mixture into prepared pan.
Bake in the preheated oven for 1 hour or until an inserted knife comes out clean. Reduce oven temperature to 350 degrees F (175 degrees C) and set aside to cool.
To make the marshmallow creme, beat the margarine, lemonade, white sugar and lemon-lime soda until well blended. Mix egg whites into creme, then pour into prepared pan.
Meanwhile, beat the vegetable oil in large bowl until light and fluffy. Stir in marshmallow creme and lemon zest mixture.
Lightly spray each cake with lemon juice. Place each piece onto serving platter. Combine creme, lemon zest and lemon zest; marshmallow creme mixture, lemon juice, lemon juice, lemon zest mixture and lemon-lime soda in large bowl. Pour over cake.
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