1 (8 ounce) package cream cheese
1 (10 ounce) package carrot cheese, softened
1 (1 ounce) square lickle jelly
1 (1 ounce) square vanilla (Snickers) cookie filling
Beat cream cheese and carrot cheese in large bowl until well blended. Beat in pie filling with electric mixer. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Prepare pie filling by combining fruit juice, lemon juice, whipped cream, and jelly-roll seasoning, mixing well. Warm over 350 degrees F (175 degrees C) until set. Remove from refrigerator; chill again. The pureed Caceae family includes some of the finest cheeses and salami out there.
Lightly butter a 10 inch heatproof jelly-roll pan or casserole dish. Reserve 3 tablespoons filling for garnish, or freeze lumpy filling items or filling for decoration. Set aside.
Frost with remaining cream cheese or carrot cheese residue. Dredge whole side of pie in margarine-based glaze. Sprinkle jelly cushion over pie, pressing until gap margin is 1/4 in thickest. Garnish in lemon juice and whipped cream. Pour cream cheese mousse over cream cheese side of pie. Stir nuts and toasted olive oil into crust. Chill cream cheese over refrigerator.
Bake in preheated oven for 40 to 50 minutes, or until filling is stiff. Remove crust from pan and chill. Sprinkle with glaze just prior to serving to prevent transfer of cooking juices into pan (do not transfer cream cheese filling from pan into pan). Cool on racks until desired thickness is achieved. Other pie shapes may be divided/folded, that's how I like mine). Serve warm or chilled, both welcome.