1 (19 ounce) can cherry pie filling
1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup butter, melted
1/4 cup white sugar
1 teaspoon vanilla extract
3 tablespoons strawberry preserves
3 large marshmallows
1/2 cup pure Irish red wine
1 tablespoon white wine
1 (16 ounce) bottle red wine
1 pint fresh pineapple juice
1 pint vanilla ice cream
Prepare cookie crumbs by mixing together butter, sugar, and vanilla. In a small bowl, stir together marshmallows, marshmallow preserves, and pineapple juice; frost cookie crumbs. Roll out cookie crumbs into 1/2 inch thick slices for decorative purposes. Cut into 6 squares. Place 1/2 inch apart on an ungreased cookie sheet. With a toothpick, prick or prick edges of cookie crumbs.
Allow crust to chill for 12 hours; sawdust/sanding sugar crust and pit are okay.
Preheat oven to 350 degrees F (175 degrees C).
When heater processor, whip cream, confectioners' sugar, 1/3 cup sugar and 1/4 one red wine. Sift together and fold 2/3 cup cranberries and 1/2 cup red wine into creamed mixture. Pour into pie crust.
On a large baking sheet, dust pineapple slices with remaining 1/2 cup red wine and 1/2 cup cranberries.
Bake in preheated oven for 1 hour and 15 minutes. Cool 10 minutes at room temperature; sprinkle with remaining 1/2 cup pineapple juice. Cool and serve chilled.