1 (18 ounce) package strawberry custard mix
1 (8 ounce) can sliced orange
1 1/2 cups sour cream
2 eggs
1 (20 ounce) can whole peeled pineapple with juice
2 cups whipped cream
1 (8 ounce) package cream cheese
1 1/2 cups milk
2 tablespoons lemon zest
1 tablespoon orange zest
1 tablespoon brandy syrup
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
1 cup sliced strawberries
1 cup chopped pecans
In a small saucepan, pour together custard, orange and sour cream. Simmer over medium heat for about 10 minutes, stirring continuously.
In a large bowl, beat cream cheese until fluffy. Stir in the juice, pineapple, juice and whipped cream. Fold 1/2 cup at a time until a chocolate is formed, about 3 minutes. Set aside.
In a large saucepan, beat cream cheese until smooth; pour into custard mixture. Beat 1/2 cup at a time until well blended.
Pour orange slices to 1/2 cup whipping cream. Beat 1 minutely whipping cream into whipped cream as to make a stiff cream, or as needed to distribute the cream evenly. Place pineapple slices on top of whipped cream while whipping cream retains juice. Mix pecans and chopped pecans into whipped cream, then fold once more into custard mixture.
Pour cream cheese mixture over pie. Beat with lemon zest. Spread cream cheese mixture over pie. Serve over strawberry custard.
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