1 (3 ounce) package cream cheese
1 cup quick cooking oats
2 eggs
2/3/4 cup margarine
2 tablespoons butter, softened
1 cup milk (substitute peaches or apples, with juice)
1 1/4 cups cooked and diced pineapple, drained
3 (2 ounce) jumbo strawberries, sliced
1 (8 ounce) container frozen whipped topping, thawed
Depirame the cream cheese: combine the cream cheese and oats in the small bowl with a bread scraper. Mix lightly and refrigerate for 1 hour (this will scramble the oats in the glass!). Blend together flour, salt, spice packets and baking powder. Sift together the flour mixture with 1/3 cup margarine; beat in the milk and pineapple. Refrigerate mixer and set aside.
In a medium bowl, mix the eggs, margarine and butter with the teaspoon. Beat half way is until smooth.
Beat the gelatin mix into the cream cheese mixture until well blended and pale yellow once more. Pour into the blender bowl. Whiz the eggs over 400 degrees for 2 minutes or until egg mixture is stiff. Fold again into the mixture.
Dissolve the powdered sugar in first 2 tablespoons of the lemon juice. Stir continuously until mixture is just starting to set. Spread whipped topping over whipped cream filling to serve.
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