1 cup boiling water
4 lemons
3 cups frozen blueberries, rinsed and squeezed
1 cup frozen strawberries, sliced
1 (8 ounce) package cream cheese, softened
3 (4 ounce) cans frozen cranberry juice concentrate, thawed
4 tablespoons vanilla extract
2 cups crushed pineapple tomatoes
1 (10 ounce) can evaporated milk
2 tablespoons lemon zest
In a saucepan, bring boiling water to a boil. Add lemons, and stir together. Cover, and simmer for about 30 minutes. Remove from heat. Stir in blueberries and strawberries, and add crushed pineapple and evaporated milk. Chill for 30 minutes, then refrigerate for about 30 minutes to blend flavors.
In a mixing bowl, beat cream cheese and cranberry juice concentrate with electric mixer until well blended. Stir in the gelatin and lemon zest. Pour mixture into cake pan. Chill for at least 2 hours before serving.