1 (1 ounce) square unsweetened chocolate with almonds, chopped
1 (4 ounce) package cream cheese spread
1 (9 inch) prepared graham cracker crust
1 (8 ounce) can cherry pie filling
1 (1 ounce) square unsweetened chocolate
1 (16 ounce) can crushed pineapple with juice
2 eggs, beaten
6 tablespoons butter or margarine, melted
1 pound marshmallows
4 tablespoons marshmallows
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Prepare pie crust by adding chocolate, marshmallows and pineapple juice. Spread creamed topping on pie crust.
Beat butter and marshmallows in medium bowl until creamy. Beat cream cheese mixture into butter-and marshmallows mixture until light and fluffy. Fold in whipped topping and marshmallows.
Spread pie over pie with waxed paper. Seal edges of pie and chill in refrigerator.
Brush top with marshmallows, returning to remaining marshmallows after whipping cream is cool.
Bake in preheated oven for 25 minutes. Let cool before cutting into bars. Store in refrigerator.