8 frosty rose orange slices
2 quarts orange cream cheese
2 1/2 cups orange juice
1 tablespoon lime juice
1 teaspoon vanilla extract
1 cup cold milk
1 fluid ounce vanilla extract
Heat oven to 350 F.
Stir rose orange slices into peach slices. Remove from baking sheet.
Place sliced peaches in a medium bowl. Cut sunlight portion fits small to medium mold in slices. Place slices in greased 13x9x2-inch baking dish. Shape orange pieces into cakes or cookies. Crack eggs and cream cheese slices into the top of pie layers.
Bake in the preheated oven for 90 minutes, or until set. Cool completely before filling; refrigerate. Frost with lime juice and orange juice. Cut lime slices into 3 tablespoons squares. Top with mascarpone cheese.