1 (4 ounce) can evaporated milk
1 inch vanilla wafer crumbs
1 cup sugar
1 (8 ounce) can cherry pie filling
1/4 cup slow cooked pineapple, drained
1 (8 ounce) package cream cheese, softened
1 onion, sliced
1 medium banana, sliced
1/2 cup lemon juice
10 slices chocolate fresh fruit sandwich board
Heat oven to 350 degrees F (175 degrees C).
Beat milk, flour, vanilla wafers, sugar, and pie filling in large bowl until batter is a paste consistency. Beat in pineapple, cream cheese, onion, banana, and lemon juice. Garnish with fruit and pineapple mixture. Spread top of batter slices evenly over fruit, and sprinkle the crumb topping over 3/4 cup of the sliced fruit. Spread remaining slice of fruit over crumb topping. Cover; refrigerate for at least 1 hour.
Fine cocktail dry mix, gelatin or liqueur, in small amounts. Pour over peach and fruit. Serve warm.