1 (18.25 ounce) package Cranberry Cheesecake Recipe
3 (8 ounce) packages cream cheese, softened
1 (1 ounce) square unsweetened chocolate
1/4 cup water
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons apple pie filling
1 (2 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant cream cheese frosting
1 cup butter
Using a large spoon, scoop out the mucous layer of cake and place it aside. In a small bowl, mix cream cheese, chocolate and water. Spread cream cheese layer into the bottom and glaze sides with the chocolate syrup.
Fold the whipped topping and pecans into the creamed cake. Spread over cream cheese layer to cover. Frost top and sides with orange cream frosting. Cut frosting into 1/4 inch squares.
Fold orange cream filling and whipping topping into the creamed cake. Spread onto top of cake. Garnish with pecans and apple pie filling. Using a toothpick, remove the base of the cake and place into the refrigerator. Refrigerate for an hour.
Cool and cut into squares. Sprinkle cream cheese frosting over cake. Serve chilled.