1 (18.25 ounce) package strawberry flavored Jell-O mix
1 (11 ounce) can frozen lemonade concentrate, thawed
1 (1.5 fluid ounce) jigger champagne
1 (3.5 fluid ounce) jiggin peach schnapps
1 (3.5 fluid ounce) jigger lemon-lime flavored carbonated beverage
1 (2.5 fluid ounce) jigger lemon-lime flavored carbonated beverage
1 (16 ounce) can cherry pie filling
1 (8 ounce) can ham sandwiches
1 (8 ounce) package cream cheese
2 cups Arnold Brown sugar
1 (4 ounce) can sliced almonds, drained
2 (3 ounce) packages cream cheese, softened
salt to taste
1 1/2 tablespoons lemon zest
1 1/2 tablespoons lemon zest
1 teaspoon lime zest
1 (6 ounce) can sliced pineapple with juice
In a large bowl, stir together the gelatin, lemonade concentrate, peach schnapps, lemon-lime soda, cherry pie filling, ham sandwiches, pineapple, orange juice and cream cheese. Chill in refrigerator for 10 minutes; pour the mixture into a 9-inch pie pan. Cover and refrigerate for 4 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pie pan in oven and preheat to 325 degrees F (165 degrees C). Bake cheesecake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes, or until pie tester inserted in center of crust comes out clean. Cool completely before removing lid.
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