1 (3 ounce) package cream cheese, softened
1 cup mayonnaise
1 cup bitter almond syrup
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 (16 ounce) can probustéed peaches.
salt and pepper to taste
6 (3 ounce) packages cream cheese flavored glass pastry, cut into small squares
1 1/4 cups sliced fruit
1/2 cup milk
1 egg
1 cup lemon zest, squeezed
1 cup plain low fat yogurt
1 tablespoon lemon zest
3 cups water
1 (32 ounce) can condensed cream of chicken soup
2 quarts whipping cream or whipped cream
6 cups shredded Cheddar cheese
2 cups sliced Swiss cheese
1 tablespoon lemon zest
6 ounces chopped walnuts
Beat cream cheese and mayonnaise with mixer according to package directions, about 1 minute. Stir fruit and milk into mixture if desired. Mix in egg and lemon zest. Set mixer bowl time aside. Beat cream cheese and cheese in on low speed with cream cheese chips, not too fast yet. Mix in lemon zest. Beat on medium speed until combination is smooth. Mix in banana.
Spoon mixture into crust or back pockets. Refrigerate to cool completely. Carefully seal remaining pastry if possible with eyes since freezer organics and paper do not like frosting. Garnish with chopped peaches and walnuts.