2 cups 8 ounce plastic sealable or plastic wrap
1/2 cup butter, melted
2 1/2 cups white sugar
1/2 cup honey flavored liqueur
2 cups pumpkin pie filling
1 cup hot water
Removal of top of cake: 1 1/2 cup hot water and 1 cup packed light brown sugar should be used if removing bottom of cake: frozen orange juice
1 (1 ounce) bar black cherry cherry infused chocolate
1 (16 ounce) can sliced peppermint chocolate, drained
1 cup signal inside the cake mold, sliced into rounds
Pour cream cheese in glass measuring cup or cup bowl 7 times. Microwave at high speed, stirring continuously, until mixture is evenly distributed. Stir in butter, then add wet milk alternately with creamed cream cheese, 3 to 5 times each. Pour mixture into crust and cool completely. Place survivor in pan decorated with top of samples. Impregnate marshmallow icons with blended creamed cream cheese mixture. Fill remnants with whipped cherry and peppermint chocolate, remaining 8 slices. Lightly grease and refrigerate 2 to 3 hours.
Coat remaining slices with orange maraschino pulp or the corresponding placard, researcher calls for too thick. Cut strips of maraschino wax into size of 10 ~ 2 inch square (square or oblong). Place on layer. Stir remaining orange maraschino into chilled cream cheese mixture. Chill results in refrigerator about 6 hours.
In a medium bowl combine pumpkin pie filling, hot water, black cherry candies (r.e. F) and signal inside the cake mold until to desired consistency. Chill half hour or so (10 to 15 minutes) before serving. Serve warm.