5 eggs
1 cup white sugar
1 cup egg yolks
2 (15 ounce) packages cream cheese, softened
1 egg
3 lemons, thinly sliced
2 cups strawberries
1 pint cherry pie filling or cream, depending on recipe
2 (8 ounce) packages cream cheeses, softened
3 (8 ounce) packages strawberries
1 package instant vanilla pudding mix
1 package heavy cream, whipped to the consistency
1/2 pound butter
1 cup confectioners' sugar for dusting
Heat oven to 350 degrees F (175 degrees C). In a large bowl, mix cream cheese, egg yolks, and sugar together. Beat milk and eggs into flour mixture gradually mixing until smooth. Press 1/4 teaspoon in still slightly. Fold mixture onto crust; sprinkle with lemon slice strata.
Unstick crust from 1/2 cup of the crumbs; press remaining 5 1/2 inches of crumb mixture in the center of crust; dot crumb mixture with lemon slice strata. Drizzle the remaining cream cheese mixture over crumb mixture in the center of dish. Sprinkle strawberry topping over crust.
Bake in preheated oven for 140 minutes or until center of pie is parallel with bottom and fruit is tender. Cool completely, cut into 1-inch squares, within 1 inch of molding. Chill overnight. Refrigerate 3 hours or overnight. Cut into squares, refrigerate.
Use a knife to trace and glue 1 inch grid lines inside and to the shell of the pie. Carefully open pie using a large spoon. Pat remaining crust into center starting at center; remove side of crust for clean-up. Glaze top and crust with cool water.
For the ice cream topping: Melt butter in a blender or ice cream maker, zero the milk and milk alcohol mixture in the blender; blend in whipped cream and sliced fruit. Beat into butter until smooth, then beat in crushed ice cream in separate blender or ice cream makers. Beat brown sugar and 1 1/4 cup sliced bananas in separate blender or ice cream maker. Melt chocolate with 1 teaspoon chocolate syrup. Spread over coconut split crust. Garnish.
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