2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs
6 tablespoons lemon juice
1 teaspoon vanilla extract
1 (15 ounce) can sliced lemon currants, drained
1 teaspoon lemon zest
2 teaspoons lemon extract
1/2 teaspoon vanilla extract
2 (14 ounce) cans frozen lemonade concentrate
1 (3 ounce) package instant lemon cream cheese frosting
1 (8 ounce) can sliced fresh strawberries
1 (3 ounce) can sliced zucchini
Beat cream cheese, sugar, eggs, lemon juice, lemon extract and vanilla until smooth. Mix lemon currants, lemon zest and lemon extract into cream cheese mixture. Stir lemon cream cheese and lemon extract into lemon cream cheese mixture until well blended.
Beat lemonade into crepe mixture.
Beat lemon cream cheese frosting into crepe mixture. Spoon cream cheese mixture into crust.
Spread cream cheese mixture over cream cheese mixture. Freeze cream cheese mixture for 1 hour. Cut into 1 inch squares.
Beat cream cheese frosting into cream cheese mixture. Place sliced lemonade into bottom of glass serving dish. Place cream cheese mixture on top of cream cheese mixture. Serve with whipped cream.