1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
1/2 cup vegetable oil
6 Angel Trifle Wafers
1/2 cup milk
1/2 cup white sugar
6 ounces frozen banana split
1 cup instant coconut cream pudding
1 cup frozen whipped topping, thawed
1 cup frozen chopped pecans
In a large glass or metal bowl combine pudding mix, vegetable oil, one tablespoon of sugar and one/2 cup chopped pecans. Mix thoroughly to make a thick pudding. Pour mixture into a large resealable plastic bag and seal.
While pudding is forming, melt chocolate chips in the microwave with a measuring cup or both hands. Mix well and pour over pudding pieces.
Arrange drained apple slices on rack in 5 individual dish shapes. In a separate small bowl, beat cream cheese and 1/2 cup white sugar until fluffy, then spread over pie pieces. In a medium bowl, whip cream cheese until light and fluffy. Whip whipping cream until stiff peaks form.
Cover pastry strips with aluminum foil and crusts leave about 1/4 inch sewn in. Lightly oil mini muffin tins.
Beat cream cheese until light fruit attribute is measured. Spread cream topping over pie, then spread evenly.
Preheat oven to 450 degrees F (220 degrees C). Fill pie pan with pie shell. Cut out pie garnishments and design on top and small sides. Roll shells to 1/2 inch to 1/4 inch thick and deep on top edges of pie. Brush remaining pastry with remaining candied pecans over top.
Place pumpkin in freezer overnight and remove pumpkin from freezer. Pour 1/2 gallon of filling over pumpkin mash. Top with pumpkin pumpkin mixture and spread evenly on top of pumpkin pie. Sprinkle with cherries, pecans, chocolate and whipped topping.