15 sheets whipped cream cheese, room temperature
4 eggs
4 teaspoons vanilla extract
1 (8 ounce) package orange pie filling
1 egg white
1 (8 ounce) can frozen orange juice concentrate, thawed
4/5 cup fresh whipped whites
1/2 cup Orange-Mint Pears, halved
1 (21 ounce) can frozen lemon-banana juices, thawed
1 (20 ounce) can frozen lemonade, thawed
1 (17.5 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
3 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10x15 inch pan. In a double boiler over simmer, combine cream cheese, eggs and vanilla. Cook, stirring constantly, until warm. Remove from heat. In a large glass or metal bowl, beat together cake mix, egg whites, and remaining 3/4 cup of white sugar until smooth and fluffy. Sift together the flour, baking powder and salt. Set aside.
Divide cream cheese mixture evenly between the two prepared pan pans. Make a single layer of the prepared cheesecake mixture on the bottom of each pan; spread with lemon oil. Spread over pan covered with greased Bakery Baking Pan Foam.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool.
Then spread cooled cake batter over liquid layer. Spread with lemon oil and spread over blue liquid layer. Drizzle another tablespoon of cold water over top, and place over freezer 10 minutes. Freeze overnight or store in refrigerator.
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