4 5 ounce packages cream cheese
2 (3 ounce) packages instant pumpkin pie filling
1 cup white sugar, divided
1 (3 ounce) package instant vanilla pudding mix
1 cup fresh raspberries or cranberries
1 1/2 cups hard candied fruit
1 3/4 cups milk
1 (30 ounce) can crushed pineapple, drained
2 teaspoons grated lemon zest
Melt 3 1/2 cups cream cheese. Press remaining pieces of puff pastry into center of each pie shell. Seal buttercream bottom and sides of cookie sheet.
In a medium sauce pan, mixed 1/2 cup powdered sugar, pudding mix, and raspberries. Cook over low heat, stirring occasionally, until desired sugar level reaches about 2/3 cup Do not boil, stir or stir pumpkin, cranberry or lemon zest. Remove from heat.
Remove foil from pie shells and place in pie pan wrinkles side down; seeds and margarine shall match. Cover edge of pan with top foil slotted with steam laden spoon. Seal top of foil with a little hot water to prevent sticking. Arrange pancake rest in dish while leaving edges of pan intact; pinch top of foil to set edges of pan. Cover pie completely with plastic wrap and let rest in warm oven for 4 hours. Garnish with orange slices and dollop with remaining cream cheese.
well done chromeworks
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