6 eggs
1 pinch salt
1 cup butter, melted
4 1/2 cups white sugar
1 egg
1 cup sifted all-purpose flour
2 cups milk
3 drops red food coloring
1 cup vanilla ice cream
1 1/2 cups chopped almonds
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) graham cake pans.
In a large bowl, mix eggs and salt. This is one of the first steps in the process of separating the eggs and salt. Beat in the melted butter. Stir into the sugar mixture with the flour, then gradually pour in milk and egg mixture until blended, about 2 minutes. Pour over pie filling after mixing until no streaks remain. Line 2 (8 ounce) graham cakes with waxed paper liners. Cut 4/4 of the slabs into shape. Using small knife, fork pie into triangles.
Bake in preheated oven until floured, about 18 minutes. Remove covered cakes from oven and let cool to room temperature (about 60 minutes). Cool completely and refrigerate. Garnish with remaining Christmas trees, chocolate icing and Jiffy Jell-O.