1 (18.25 ounce) package Gingerbread dough-type spread
1 cup sliced peaches
1 cup sliced pitted dates
2 cups water
4 tablespoons raisins
1 tablespoon butter, softened
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
4 (6 ounce) packages cream cheese, softened
2 tablespoons honey
1 tablespoon butter, softened
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
2 teaspoons white sugar
1 teaspoon vanilla extract
On a large springform pan, place peeled peaches on to peaches. Sprinkle with dates and pour water over peaches.
In a large bowl, mix peaches, dates, water, raisins, pea size chunks (pea), pecans, cinnamon, grated ginger and vanilla. Transfer mixture to blender and puree for about 30 seconds. Cover and refrigerate for one hour. Cool completely or refrigerate leftover mixture for later use.
Fill pie crust with cream cheese mixture and spread cream filling into greased pie pan. Top with pie crust mixture and cut in remaining chocolate pieces. Place garnish with chocolate pieces.
To make whipped topping: In medium bowl, beat cream cheese, sugar, butter, honey, vinegar, cream cheese, and vanilla until smooth, stirring gently until smooth.
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