1 ( 1 ounce) jar ice cream filling
1 cup raisins
8" double boiler
3/4 cup unsweetened pineapple juice
2 cups cream cheese
1 1/2 cups white sugar
1 tablespoon lemon zest
1 lemon, juiced
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 (8 ounce) package cream cheese, softened
1/4 cup butter
2 teaspoons lemon zest
2 cups milk
1/4 cup pineapple juice
1 cup cream cheese, softened
2 teaspoons vanilla extract
In a double boiler, combine cold water, ice cream, raisins and pineapple juice. When ice cream mixture has thickened, remove from heat and pour into large bowl with ice cream filling. Stir with whisk and fold well.
Stir cream cheese, butter, lemon zest, lemon juice and vanilla into cream filling. Spread over ice cream and refrigerate at least two hours in the refrigerator. Garnish with pineapple juice. Serve chilled.