1 (10 ounce) package EGG-SIZING Blueberry Juice with Lemon
1 1/2 cups milk
4 cups heavy cream
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 egg
2 cups ice
1 (3.5 ounce) can evaporated milk
1 quart pineapple juice
1 (12.5 ounce) package cream cheese, softened
2 eggs
1 (8 ounce) container frozen whipped topping, thawed
In a medium saucepan, combine Blueberries, milk, milk, cream, lemon extract, lemon juice, egg, ice and evaporated milk and return mixture to a boil. Return mixture to a constant working boil until mixture is thickened. Skim cream from fat.
Remove from heat and mix cream cheese and egg into blueberry juice mixture. Pour mixture onto fruit of your choice, cover and refrigerate dough for several hours. Firmly roll out into about 3/4 inch thick slices. Cut into 1/4 inch thick rounds. Serve chilled.