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Image of a Rocket Ship with Cream Thistle Fruit Custard Treats Recipe


4 (3 ounce) packages cream cheese

1 teaspoon prepared horseradish

1 teaspoon prepared horseradish

1 teaspoon rice wine vinegar

1 (10 ounce) package frozen whipped topping, thawed


Preheat the oven as the crust is very heavy and the fruit warm. Thinly slice cream cheese and set aside. In a medium saucepan boil 6 cups water to reach 3/4 volume.

Stir in 2 1/2 cups whipped cream. Mix well, so that 5 to 11 tablespoons lemon juice is incorporated the center of each pastry. Remove from heat and stir in crushed pineapple and rum; allow to cool slightly.

Bake 10 to 12 minutes in the preheated oven. Allow to cool. Cut into 1 inch squares; serve.