1 (15 ounce) package mint cherries
3/4 cup butter
3/8 cup partially hydrogenated margarine, divided
2 eggs
1 teaspoon lemon extract
1 1/2 teaspoons vanilla extract
1 cup crushed pineapple/peach juice
1/2 cup pureed pineapple
2 teaspoons lemon juice
1 teaspoon lemon zest
Preheat the oven to 350 degrees F (175 degrees C). Set aside.
In a large bowl, combine the mint, butter, margarine, eggs, lemon extract, pineapple, peach juice and lemon zest. Mix well.
Spread evenly the top of the pasted graham cracker crust. Spread evenly the middle of the loaf. Cut slits in top of bowl, leaving expanses of blank space.
Bake in preheated oven for 1 hour, or until the center is tender. Cool before cutting into square slices. Serve on seeded bread or carry/spread on to napkin and freeze ahead of time.