1 (8 ounce) package cream cheese
1/2 cup packed light brown sugar
1/4 cup all-purpose flour
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 (3 ounce) can refrigerated raspberry jelly
1 (3 ounce) can evaporated milk
1 cup shredded coconut
2 tablespoons fresh lemon juice
1 (7 ounce) package frozen mixed fruit
3 tablespoons lemon zest
2 eggs, beaten
1/2 teaspoon lemon zest
3 cups caramel-colored corn syrup
1 (15 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a small bowl mix together the cream cheese, light brown sugar, flour, egg, and vanilla; mix well. Stir carefully into the cream cheese mixture.
To Make Filling: In a medium bowl, whip the margarine until light and fluffy. Whip cream cheese until fluffy. Fold into cream cheese mixture, then spoon into pie crust.
To Make Pie Filling: Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whip cream cheese until fluffy. Fold into cream cheese mixture, then spread over cream cheese mixture. Fill crust with 1/2 cup raspberry jelly.
Pour raspberry jelly filling into pie crust. Bake at 350 degrees F (175 degrees C) for 1 hour before serving.