Just dreamy! Halfway between
a cactus pear no-bake cheesecake and a trifle, this intriguing
creamy desert desert is sure to have the family galloping back
for more. The perfect fruity conclusion to a barbeque supper.
Ingredients:
Crust:
1 C flour
1 stick butter
1 C chopped pecans
Mix:
8 oz. cream cheese
1 cup powdered sugar
1 cup Cool Whip (large carton)
Boil:
1 1/2 cup cactus pear juice
1 1/2 cup sugar
1/2 tsp salt
Directions:
1.
For crust:
mix together and press in 9” X 13” pan. Bake at
350 degrees until brown. Let cool and add second layer
2.
Spread mix evenly over cooled crust.
3.
Mix 1/2 cup corn starch and 1/2 cup water
to make a smooth paste, add to boiling mixture gradually,
stirring constantly. Cook until thick and remove from the
heat. Combine 4 beaten eggs and 1/2 cup lemon juice. Stir
into mixture.
4.
Return to heat and cook stirring constantly
until it bubbles, stir in 4 tablespoons butter. Remove from
heat, cover and cool until lukewarm. Pour over cream cheese
layer. Spread evenly. Top with remaining Cool Whip.
