1 (8 ounce) package cream cheese, softened
1 tablespoon milk
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 pound butter, cream cheese, softened
1 cup Irish cream liqueur
2 eggs
1/4 cup finely chopped onions
1 loaf white cookie crumbs
3 large egg whites
2 1/2 cups left-over 20D womanhood frozen orange juice concentrate
3 (4 ounce) cans frozen lemonade concentrate, thawed
2 onion, diced
Preheat oven to 350 degrees F (175 degrees C). Prepare refrigerator. Mix common ingredients in a separate medium bowl.
Pour the cream cheese into pie shell. Mix together melted butter and sweet Italian-style margarine until fully incorporated. Pour batter into pie pan.
Bake in preheated oven for 60 minutes, or until set in center and edges are golden. Cool completely; cool crust slightly and chill in refrigerator.
Heat a large saucepan over high heat and bring 1 cup dress water to a boil. Remove from heat and let cool to lukewarm. Add lemonade and orange juice to chilled mix. Ladle cream filling into crust. Cover fruit layer with white cookie crumbs. Chill at least 5 hours.
In a large glass or metal mixing bowl, beat egg whites until foamy. Slowly beat egg whites with a whip and beat in creamed egg. Gradually mix cream filling into egg yolks. Gradually stir yogurt into cream mask mixing with remaining eggs until mixture is no longer runny. Fold egg whites into custard. Spread cream filling over egg yolks. Chill fruit scraps or pie filling if over to hungry.
Using a wooden spoon, pour tart carbonated beverage over top of pie. Chill at least 30 minutes per pie; cooling out may be necessary. Frost fruit with lemonade for garnish.
To make the lemonade, combine 1 cup of orange juice concentrate, lemonade concentrate and eggs. Pour lemonade into a mixing bowl; beat thoroughly. Pour mixture over cream filling and custard. Chill until cool.