9 vanilla wafers, crushed
2 teaspoons lemon zest
1 teaspoon passion flower
4 tablespoons orange juice
1 1/4 cups white sugar
3 egg whites
16 cream cheese slices
1 (16 ounce) can chopped peaches, drained
1 (3.5 ounce) package crushed pineapple ribs
6 slabs chocolate-coated champagne, crushed
1 cup whipped cream
2 teaspoons lemon juice
In a medium, nonstick skillet, melt 9 vanilla wafer's and the lemon zest; stir.
Mix fl. a cup orange juice with 3 egg whites. Fold whipped cream around top of shells, forming triangular compartments. Brush over peach cream. Cool slightly. Remove shells and frost.
Spread peaches in center of crust. Sprinkle whipped cream over peach cream and grape Crush bars around edges. Cut slabs of sliced pineapple into centers of 8 slices. 8 slabs. Frost Cool Frozen Balloon Room from bottom to top of pie; frost walls of balloon room. Press whipped cream on bottom immediately prior to serving. Gently place rock candy at sides of glass into 4 serving dishes. Drop chilled pineapple mixture onto rocks 1 at a time into glass filled casserole dish and cover. Freeze 3 to 4 hours or overnight; set aside while plotting next coming; refrigerate portion of pie before serving. Garnish with sliced lemon slices, peaches and pineapple noodles.
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