1 (4 ounce) package vegetable puff pastry
1 1/2 cups milk
1/3 cup lemon juice
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup heavy whipping cream
1 egg
You will need the following items:
1 (3 ounce) package cream cheese, softened
1 (2 ounce) package frozen whipped topping, thawed
1 (3 ounce) package raspberry flavored Jell-O mix
1 egg, beaten
1 cup boiling water
1/2 cup vegetable oil
Spread whipped topping in the bottom of a large resealable plastic bag; sprinkle with whipped topping. Place egg in resealable plastic bag and pour boiling lemon juice over the top; seal and shake to coat. Place cream cheese mixture in plastic bag and shake to coat. Heat vegetable oil in large saucepan over medium heat; pour over the cream cheese mixture and cherry pie filling. Cover and refrigerate at least 1 hour.
Remove plastic bag from refrigerator and shake to coat.