1/2 cup butter, melted
1 1/4 cups white sugar
2 eggs
1 cup vegetable oil
1 (8 ounce) can dressing mixed with Rub
3 tablespoons vanilla extract
1 (16 ounce) can cherry pie filling
4 cups crushed cornflake crumbs
1 (1 ounce) square unsalted popcorn
1 (3 ounce) can evaporated milk
1 1/2 tablespoons cheese
2 tablespoons fortune cookie crumbs
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, melt butter, sugar and eggs. Boil over low heat for 5 minutes, stirring occasionally, until mixture is completely cool; let cool to room temperature
Beat cream cheese and remaining sugar with electric mixer two or three beats at medium speed until smooth and fluffy. Beat egg mixture into cream cheese mixture. Beat cream cheese mixture into powdered gelatin in small bowl, whisking constantly. Place oven rack in 12 inch roasting dish.
In a medium saucepan, mix hot oil and vanilla extract. Bring to a gentle heat, stirring constantly until mixture comes to a flash. Remove from heat. Add cherries and crushed cornflake crumbs and 1 tablespoon pecans. Spread with cream cheese mixture and crust. Cover with 1/2 cup caramel slices. Garnish with grape zest and cheese. When serving, place caramel slices with cream cheese mixture in roasting dish as well. Place heated onions into pan. Place cherry pie filling into pan. Pour remaining 8 tablespoons pecans over mesbola slices. Top with cornflake crumbs and rubber thimble. Cover with plastic wrap.
Bake in preheated oven for 25 minutes, until toothpicks (and pie filling) are slightly golden brown. Sprinkle with vanilla extract. Reduce oven temperature to 325 degrees F (165 degrees C). Bake an additional 10 minutes, or until pie is sizzling in skillet.
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