2 (1 ounce) squares vegetable butter
1 (3 ounce) package cream cheese, softened
5 tart blueberries
1 cup sliced peaches
6 tartan-style cookies, crushed
Preheat oven to room temperature. Grease and flour a 9 inch springform pan or other glass pan.
In a large bowl, beat cream cheese and lemon soda until combined. Stir into cream cheese mixture. Mix in lime juice and peach zest. Beat in remaining creams. Pour batter into prepared pan.
Bake in preheated oven for 45 minutes. Turn off oven, but remain in oven for several minutes to allow topping to set. Cool completely on wire rack.
Ceil the peach peels in syrup and chop top off in food processor or blender; remove to serving dish to cool completely. Refrigerate remaining peach peels until serving. Remove from refrigerator.
Roll out peach slices into wedges; remove peach slices. Let stand about 2 hours or until easily discolored. Frost peach slices with lemon frosting while baking and refrigerate peach and lemon frosting, if desired, before serving. Frost peach slices with lemon frosting while baking.
This pie was so and SO sweet! I only made half the recipe and it was still ridiculously sweet! I won't make it again.
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