1 (9 inch) frozen pie crust, thawed
2 (8 ounce) packages cream cheese
1 (6 ounce) can whole raspberry or cranberry juice
2 (8 ounce) cans frozen whipped topping, thawed
2 cups evaporated milk
2 tablespoons orange juice
1 cup vodka
1/4 cup red wine
1 cup heavy whipping cream
2 eggs
1/3 cup butter, chilled
1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
4 eggs
1/2 cup milk
1 1/3 cups heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C). Sprinkle the pie crust with coarse flour.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of the pie comes out clean. Serve warm or cold.
To make the cream cheese icing: Beat together the cream cheese, sugar, raspberry or cranberry juice and whipped topping until smooth, then add evaporated milk, orange juice, vodka and wine. Mix until the mixture is plain; it will be thickened by the time you slice into wedges.
To make the pudding: Beat the cream cheese, sugar, whipped topping and whipping cream until light, then slowly pour over the pie. Do not completely coat the pie. Divide the pie into 2 pieces and sprinkle each piece with 2 1/3 cups of cream cheese mixture.
Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm or cold.
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