1 (3 ounce) package cream cheese, softened
1 (3 ounce) envelope cream cheese filling
1 (9 inch) prepared graham cracker crust
3/4 cup frozen chopped strawberries, thawed
1 teaspoon lemon juice
1 tablespoon lemon zest
1 bunch chopped dates
4 eggs
1/2 cup milk
1 tablespoon vanilla extract
1 (8 ounce) package (12 fluid ounce) cans rejuiced pineapple juice concentrate
In a saucepan, mix 1/4 cup white sugar, 1/2 cup white sugar, cream cheese, cream cheese filling and cream cheese filling. In a medium bowl, mix chopped strawberries with lemon juice, lemon zest, sugar, lemon zest, dates and eggs. Stir this mixture thoroughly into the saucepan and let cool before combining.
Place crust in freezer. Once the pastry is frozen, spread evenly with margarine, drizzle marinade over the top of crust and adjust your margarine or butter enough to make it smooth and slightly moist. Chill crust tightly and refrigerate in refrigerator after baking.
Roast crust at 325 degrees for 30 minutes or until light brown. Meanwhile, in a large saucepan, microwave 1/2 cup blended white sugar and 1/2 cup sugar in microwave until sugar is completely dissolved.
Heat the pineapple juice concentrate over high heat in a large saucepan and bring slowly to a boil.
Bake about 60 minutes in the preheated oven, until golden brown. Remove to wire rack and cool completely.
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