2 1/2 cups orange juice
3/8 cup white sugar
1 1/2 cups lemon juice
1 cup raspberry juice
1 (12 ounce) can frozen lemonade concentrate
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can frozen orange juice concentrate, thawed
2 (16 ounce) packages vanilla wafers
6 slices white bread
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 quart vanilla wine
2 (8 ounce) packages cream cheese, softened
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon lemon zest
1 pinch salt
In a large bowl, beat the orange juice, sugar, lemon juice, raspberry juice, lemonade concentrate, and cream cheese. Stir in the lemonade concentrate, lemon zest and lemon juice. Pour mixture into the prepared crust. Chill in refrigerator until firm.
Preheat oven to 350 degrees F (175 degrees C). Brush a heavy 9x13 inch pan with water or margarine and sprinkle with a slice of lemon zest.
Pour remaining orange juice, sugar mixture, lemon zest, lemon zest, lemon zest, lemon zest, and lemon zest over the cream cheese, cream cheese mixture. Cover and chill overnight.
Break out the white bread slices and fold in crust. Spread cream cheese mixture over jelly filling. Cover and refrigerate until firm. Cut into 8 wedges. Place wedges over cream cheese filling.
Beat cream cheese mixture in a large bowl with cream cheese filling. Mix in the raspberry syrup, orange juice, lemon juice, lemon zest, lemon zest, lemon zest and lemon zest. Fill and refrigerate mixture.
Fill crust with whipped cream. Cover with whipped cream mixture, then top with whipped cream. Sprinkle with lemon zest, lemon zest, and lemon zest. Garnish with sliced white chocolate. When serving, top cream cheese mixture with lemon zest, lemon zest and lemon zest. Serve in chilled glasses with whipped cream, serving immediately.