1 (9 inch) pie crust, baked
1/2 cup butter, softened
3 tablespoons white sugar
2 eggs
1 1/2 cups light rum
1 cup crushed ice
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 cup chopped almonds
1/2 cup white sugar for garnish
1 (14 ounce) can evaporated milk
1 1/2 tablespoons rum
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can frozen lemonade concentrate
1 cup confectioners' sugar for dusting
Beat butter, sugar and eggs in medium bowl; stir in lemon juice and crushed ice and pecans. Mix thoroughly.
Bake in a preheated 2-quart saucepan, in preheated oven for 1 hour. Remove pan from oven; set aside to cool.
Meanwhile, in a medium bowl, beat cream cheese until smooth. Add lemonade and confectioners' sugar. Mix well.
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