1 (15 ounce) can sliced peaches
1 (8 ounce) package cream cheese, softened
1 cup milk
1/4 cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups flaked coconut
3 miniature marshmallows
2 teaspoons lemon zest
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
2 teaspoons white sugar
1/2 cup all-purpose flour
In a medium saucepan, bring peaches to a boil. Reduce heat to low, and simmer for 25 minutes. Remove peaches and slice into portions. Butter cookie sheets, and refrigerate peaches for at least 2 hours before serving.
In a large bowl, beat cream cheese until fluffy; stir in sugar. Beat in vanilla. Beat in egg, lemon juice and lemon zest. Mix in coconut and marshmallows; beat into stiff peaks. Stuff bottom of 5-inch springform pan with half of fruit mixture, leaving a 1/2 inch border. Layer top with half of fruit mixture. Cover and refrigerate for at least 2 hours, or until set. Garnish with half of lime zest, and sprinkle with remaining fruit and lime zest. Chill before serving.
To Make Frosting: In a small bowl, stir together sugar and flour. Blend cream cheese mixture and lemon juice into crea-