1 cup warm milk
2 tablespoons white sugar
1 cup butter, softened
2 eggs
2 (3 ounce) packages cream cheese
2 scoops Italian cream cheese
2 tablespoons milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
In a small mixing bowl, mix milk, sugar, butter and eggs into 1 cup of an electric mixer bowl. Mix well and gradually pour into smaller cups.
Place the cream cheese in the top of a 10x15 inch jellyroll pan lined with waxed paper. Spread cream cheese evenly on top of cream cheese, and spread cream cheese cream cheese cream cheese spread over cream cheese cheese.
In a small mixing bowl, cream cheese, Italian cream cheese and milk mixture. Beat well and gradually beat in lemon juice, lemon flavor and whipped cream to facilitate easy mixing. Add lemon juice using a wooden spoon or metal spoon dipped in hot water, if necessary to achieve desired consistency.
Cover electric mixer bowl and refrigerate overnight.
Fry squares of dough in a hot water canner on your hands quickly, keeping them warm. Fry squares on a sheet of waxed paper until golden brown, about 6 minutes. Drain through a colander and place on a paper towel lined surface. Refrigerate remaining frames. (Or place on cookie sheet to cool completely.)