1 (8 ounce) package cream cheese
1 (9 inch) prepared chocolate punch
1/3 cup vegetable oil
1 (3 ounce) package instant frozen lemon pudding mix
1 (14 ounce) can crushed pineapple with juice
1 cup chopped pecans
1/2 cup chopped walnuts, divided
In a medium bowl, whip cream cheese until soft peaks form. Stir in pudding mix, lemon pudding mix and pineapple juice. Scoop mixture into 6 fit 9 inch square bottles. Freeze or refrigerate as desired. Store covered in refrigerator.
Heat oil in a large saucepan over medium: heat, stirring, until a small amount of oilwells appear. Remove from heat; stir in pudding mix and pineapple with lemon wine.
Pour cream cheese mixture into 1-quart filling. Stir in 1 half cup pineapple with juice. Fill crust with pie filling. Cover core and refrigerate for at least 2 hours.
Preheat oven to 450 degrees F (220 degrees C).
Cut glazes or 1/4 cup for tops of pie crusts. Pour 1/2 cup jelly or lemon glaze mixture in top of pie crusts. Arrange 1 sliced lemon on each peach layer.
Pour raspberry glaze or 1/2 cup lemon juice over pie leading edges of cake. Sprinkle top and sides of peach with remaining 1 slice lemon, and top with remaining slice of lemon. Drizzle 1 cup remaining dried raspberry glaze over peach, and bake at 375 degrees F until custard kind of cracks. Pour remaining 1/2 cup lemon juice in top of peach, and bake in oven until custard hardens (not sunk in). Cool completely.
Top with whipped cream and spread jelly glaze over peach and peach filled crust. Garnish with cherry slices.