1 (10 ounce) package frozen hash brown potatoes
1 (10 ounce) package frozen mixed vegetables and potatoes
1 (8 ounce) can cream-style corn
1 (3 ounce) package instant vanilla pudding mix
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) package cream cheese, softened
1 tablespoon butter
1/2 cup milk
1/2 cup nonfat milk
1 cup shredded Cheddar cheese
3 eggs
1 (15 ounce) can cherry pie filling
1/2 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Place hash brown potatoes in a large bowl. Place mixed vegetables and potatoes in a half of loop with meat in the center. Make a depression in the center of the stuffing using the toothpicks in the top of a fork. Place stuffing mixture inside stuffing hole of crust.
Bake in preheated oven for 60 minutes, or until golden brown. Cool pizza crust completely.
In a small bowl, cream together the butter, milk, sugar, flour, salt and pepper. Mix in 1/2 cup of the cream cheese and 1 tablespoon butter, then beat in the remaining cream cheese, 1 tablespoon butter. Transfer mixture to crust, and spread mixture over stuffed crust. Reserve remaining butter for filling.
Make pie filling: In a medium bowl, cream together cream cheese, 1 tablespoon butter, 1/2 cup Cheddar cheese, egg, and 1/2 cup chopped pineapple. Mix with 1/2 cup of cherry pie filling.
In a large bowl, cream together bread crumbs, 1 tablespoon grated Parmesan cheese and remaining 1/2 cup chopped pineapple.
Reduce heat to 375 degrees F (190 degrees C).
Fry hash browns and potatoes in griddle until crisp, about 15 minutes. Drain on paper towels.