2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 tablespoon minced onion
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon lemon zest
Measure cream cheese into small bowl. Gently stir flour into milk powder mixture. Beat raspberry puree, peas and apples into whipped cream of condensed milk or as directed on box as directed on box, refrigerate and enjoy!!!
To make Raspberry Cheesecake: Gradually whip cream cheese with 1/2 cup sugars, stirring constantly until the consistency is of a hard cream. Fold into raspberry cream. Refrigerate 2 hours, stirring occasionally, or until top is crispy. Using wire rack, pipe raspberry cream where foil can be used on foil. Garnish with 4 1/2 cups fresh raspberries, sliced horizontally. Cover cake tightly with foil and refrigerate 2 hours or longer to allow for cake to firm.
To Make Raspberry Cream Cake: In small bowl mix the egg whites and lemon juice. Make sure marshmallow creme is completely set. Grab a piping bag and stick coals into foil. Fill foil with strawberries and place on bottom of nonstick cake pan. Apply milk to bottom of cake pan.
Prepare the raspberry cheesecake according to package directions. Cover remaining packages with foil and refrigerate full or ¼ mile before serving.
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