2 1/2 cups milk
6 (1 ounce) squares white cream cheese, softened
1 cup cream cheese, softened
3 tablespoons butter
3 eggs
1 teaspoon vanilla extract
2 tablespoons orange juice
3 tablespoons orange juice
1 (8 ounce) can frozen lemonade concentrate
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
In a medium bowl, dissolve the milk in 1/4 cup butter. Make a paste with the cream cheese or margarine. Mix in half of the lemon juice. Stir until in a smooth mixture. Stir in the orange juice, lemonade, orange juice and orange juice. Gradually mix the remaining orange juice into the milk until the mixture resembles whipped cream. Chill in the refrigerator 8 hours or overnight before serving. Refrigerate leftover cream cheese for future use.
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