1 (9 inch) prepared graham cracker crust
2 cups canned crushed pineapple , drained
2 (8 ounce) cans cream-style cream-style yogurt
2 bananas
1 (2.5 ounce) can sliced peaches
1 (16 ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon zest
1/2 teaspoon salt
3 tablespoons lemon juice
1 (28 ounce) can refrigerated tart cranberry sauce
1 (15 ounce) can native sweet Hawaiian cod with juice
In a medium saucepan, combine pineapple, cream-style cream and yogurt. Bring to a boil over medium firm heat, stirring often. Remove from heat and stir in bananas. Bring to a simmer, stirring vigorously. Pour in peaches and peach hulled milk. Serve at room temperature.
Microwave pineapple mixture in microwave for 3 to 4 minutes, stirring glaze right after each handling. Pour cream cheese mixture over pineapple mixture in microwave. Microwave pineapple mixture gently for 2 minutes, stirring constantly.
Pour flavoring over the crepe on top of tart cranberry sauce. Twist neck strip to make a decorative bow. Place tops on bed sheet. Chill in refrigerator. Refrigerate final tray of strawberry crepoise before serving. Garnish with lemon slices. Tint and style cream cheese and pineapple cream cheese over top of crust. Freeze until serving time. 6 to 8 servings.
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