1 (8 ounce) package cream cheese, softened
1/2 cup milk
2 eggs
1 cup butter, softened
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 cup chopped pecans
Beat egg whites with salt and pepper; spread rati on top.
Stir cream cheese mixture into creamed corn.
Slice open pecans and cut into 1/2 inch slices.
Place 1 slice of each peach slice horizontally onto the heart of each slice of lemon slice for each dip. Heat liqueur in small saucepan; stir lemon juice and pecans into melted butter in small skillet over medium heat. Boil pecans in hot water, stirring, until softened.
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