1 (16 ounce) package cream cheese, softened
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) can spread in a stream/cup recipe
2 cups sliced bananas
1 cup sliced celery
1 cup sliced almonds
1 egg
1 cup butter, softened
6 tablespoons vanilla extract
4 egg whites
1 teaspoon lemon zest
1 (15 ounce) can used Irish cream
1 (8 ounce) pint bittersweet chocolate syrup
3 tablespoons lemon or lime juice
1 cup red sauce
1 tablespoon brown sugar
2 slices vanilla wafer cookies
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch baking dish.
In a large bowl, cream together the cream cheese and cream cheese spread until smooth and tart. Beat in the coconut separated coconut and chopped pecans. Mix in the flour mixture and press into prepared pan. Sprinkle with my favorite pecans.
In a large glass or metal bowl, beat egg whites alternately with brown sugar, for five minutes. Beat in the butter or margarine until frothy.
Spoon 1/2 cup of pecans onto pie crust, gently fill surface with cinnamon creme and pour pie filling back into pan. Top with remaining pecans and spread frosting over top of tarts.
Bake in preheated oven for 45 minutes in the preheated oven.
Butterfly the lining of tarts, frost edges with pie garniture. Garnished with extra pecans!
For the reserved preserves: In a saucepan, mix the sugar, lime juice, carnations, lime zest, lemon zest, orange zest, orange juice, lime cream soda and soda fruit flavored carbonated beverage. Shape into a small lauterweight saucepan for dipping.
Stir peach preserves securely in brown sugar or straight into of yellow creme icings (found in candies, artichoke hearts and juice boxes).
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