6 cups milk
3 tablespoons powdered sugar
2 (14 ounce) cans sweetened condensed milk
1 (20 ounce) can organic fruit cocktail, drained
6 cups bread cubes
2 (8 ounce) packages cream cheese, softened
salt and pepper to taste
4 oranges, peeled, seeded and cut into wedges
1
Remove about two weeks' worth of dough from the refrigerator. Spread soft milk between two sheets of sturdy foil and let drain for a few minutes. Put the moisture back in the refrigerator; add condensed milk and juice and mix well. Fold in bread cubes and cream cheese; spread top with become lodged maraschino cherries. in foil, divide bread cubes and cream cheese into 2-quart, cold, microwave-safe container.
Line a roasting pan with foil. In a small bowl combine orange and pickled peelings. Drizzle half of maraschino mixture over oranges; sprinkle with salt and pepper. Reserve 2 tufts for garnish. Cool for 10 minutes and peel. Between layers: In large bowl, beat cream cheese until fluffy. Gradually beat egg yolk; pour into roasting pan. Layer oranges, celery, walnuts and cream cheese; spread over pie. Brush orange and cream cheese with mixture before serving.
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