1/2 cup warm butter
2/3 cup white sugar
8 ounce white cake mix
6 powdered sugar
1/2 cup distilled white spirit
1 1/4 cups doe butter
2 teaspoons butter
1 1/2 teaspoons almond extract
8 large strawberries
2 large blueberries
1/2 cup carrot peel
4 chocolate syrups
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the sugar, cake mix and white butter; stir in the 2 cups of graham cracker slabs. Using an electric mixer, beat in the 4 cups of ground cherries and 2 cups sliced blanched almonds.
Add the raspberry fruit and green top, 1/2 teaspoon each; beat with electric mixer 1 minute. Mix in the cherries and almonds by hand. Pour mixture into pastry shell. Place on a 3 or 4 quart pie pan. Dust with chocolate syrup and dust with remaining graham cracker slabs. Spread kitchen diet No Bake Oreos onto the edges of the reserved graham cracker slabs.
Bake in preheated oven for 35 minutes, assuming of course a standard cookie sheet. Cool on baking sheet for 5 minutes, then brush lightly with jam sampler. Cool completely and refrigerate 4 hours.
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