5 eggs
1/2 cup milk
2 tablespoons coconut cream
1 (16 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 3/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 teaspoon salt
1 cup butter, room temperature
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
In a mixing bowl, beat eggs and milk until blended. Stir in coconut cream and cream cheese. Slowly whisk cream cheese and cream cheese into custard mixture while stirring with a whisk. Beat in sugar and lemon zest, mixing well. Fold in salt and butter. Store whipped topping in refrigerator.
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