2 quarts cream cheese, softened
1 cup evaporated milk
2 egg yolks
1 cup butter, softened
1 cup light rum
1 teaspoon vanilla extract
1 pint heavy whipping cream
1 teaspoon baking soda
1 teaspoon salt
3 (8 ounce) packages fresh strawberries, sliced
1/4 cup vanilla ice cream
Preheat oven to 350 degrees F (175 degrees C).
Combine cream cheese, milk, egg yolks, butter, lemon juice and rum in medium bowl; beat until smooth. Stir in vanilla extract. Add whipping cream. Stir in the strawberries. Combine strawberries and ice cream; stir until homogeneous. Divide half of mixture into two 8x8 inch pans and refrigerate roughly 1 hour before serving.
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