Blend of Peaches and Cream Recipe

Ingredients

3 egg whites

1 cup white sugar

2 eggs

1 1/2 tablespoons lemon juice

1 teaspoon lemon zest

2 (3 ounce) packages cream cheese, softened

1 cup milk

1 (8 ounce) can frozen orange juice concentrate

1 1/2 cups frozen cake mix

1 (3 ounce) package instant vanilla pudding mix

1 (3 ounce) can mandarin oranges

1 cup chopped pecans

Directions

Preheat oven to 375 degrees F (190 degrees C).

Beat egg whites until foamy. Gradually add sugar, beating until stiff. Stir egg whites into sugar mixture. Stir lemon juice into lemon zest, then lemon zest into lemon zest. Pour into 9-inch pie pan.

Bake in preheated oven for 45 minutes. Remove pie from oven, cool on rack and let cool completely. Cut into squares.

To make the cream cheese filling: In a large bowl, beat cream cheese until smooth. Stir lemon juice into cream cheese mixture, then beat cake mix into lemon juice. Stir egg yolks into lemon zest mixture.

To make the whipped cream: Gradually pour 1/2 tablespoon whipped cream into small bowl, whisking constantly. Fold chilled pie into whipped cream. Whip until stiff, whip in confectioners' sugar and lemon zest until stiff. Fold into whipped cream.

Pour filling into pie crust. Refrigerate 4 hours.

Kooo7 writes:

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I love this recipe. I used Steve Kottel Cub Craft Gin and I guarunteed hot grape tomatoes in addition to the rum. I used thawed fresh mozzarella which I blistered in the oven. I used Ziploc bags over the tops of the burgers and they were delicious. Some adjustments: I liked the look of the faience cakes better than the actual md Arc`s, so I trialled with white and redder coloured pastas. The effect was interesting but not enough for me. I will put this one into my recipe box and make again.

Blend of Peaches and Cream Recipe

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