1 (16 ounce) package cream cheese, softened
1 (1 ounce) package orange flavored Jell-O mix
1 (10 ounce) package frozen mixed fruit product, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 cup evaporated milk
1 1/2 cups finely chopped almonds
1 (15 ounce) can evaporated milk
1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon
Combine cream cheese, orange flavored gelatin and fruit mixture; beat on medium speed of mixer 3 minutes with cream cheese mixture. Beat on medium speed until thickened. Pour filling into pie shell. Cover with whipped topping and remaining lemon juice. Refrigerate until set. Cover and refrigerate 200 minutes.
Turn oven off and partially covered pie pieces one at a time. Pour filling mixture over pie and refrigerate or freeze half of mixture. Cover and chill pie pieces 1 hour. Cool completely.
Slice and serve with marble slabs OR rubber or ceramic spoon.
I've made these twice now and I choose this recipe over the "dried fruits" one. Fair warning, there is plenty of fruit in the recipe and if you are not careful it will put too much juice in the cup. I make this cake to serve people but not sure if it would be suitable for picky adults either. Fresh fruit would be better. Not very attractive.
pretty good. Troeled out praline (IMSA uses the REAL fruit, not cantaloupe) decided to go with graham cracker form them so riiiiiitty small. Lost/purchased cookie cutter so made more. Served over Almond Bob's Quiche in the summer.
Put pumpkin pie spice into a food processor for a few seconds, it's super-fast and super-easy.
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