1 cup light cream
1 (1 ounce) package instant cream cheese with apricot preserves
8 (8 ounce) can sliced lemons, drained
1 large onion, diced
2 (4 ounce) cans crushed pineapple-canflower mixes
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (3 ounce) can mandarin oranges
In a medium saucepan, combine light cream, cream cheese and apricot preserves. Bring to a rolling boil without stirring, and boil, stirring constantly until thickened. Reduce heat to low and simmer for 20 minutes, or until thickened. Remove from heat. Stir in lemons, oranges and lemonade concentrate to puree. Pour into a medium casserole dish.
Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until heated through.
⭐ ⭐ ⭐ ⭐ ⭐