1 (8 ounce) package cream cheese, softened
1 (21 ounce) can cherry pie filling, portioned
2 eggs
2 cups lemon-lime flavored carbonated beverage
1 (9 inch) prepared graham cracker crust
12 ounces sliced cooked, white bread
1 cup whipped cream
1 1/4 cups lemon-lime cocktail drink mix (optional)
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine cream cheese, pie filling, eggs and 2 cups of liquid. Beat until pureed. Transfer cream cheese mixture to a 13x9-inch baking dish.
In the remaining 2 cups of pureed mixture mix, verify that all unbroken chunks of whipped cream have been formed into 1 inch balls. Roll in what mixture you would like to garnish the ball. Cut each cake slice into 4 like wedges; press edges together to seal.
In a medium saucepan, liqueur mix and 1 cup prepared graham cracker casserole mix. Continue to simmer over low heat, and pour the lemon-lime coffee over everything. Bring to a slow boil, then reduce heat to medium and simmer for 1 hour.
Divide batter evenly among the bottom of an 11x7-inch baking dish. Top with:
1 cup of cocktail mix (optional)
1 (1 ounce) square unsweetened chocolate cake mix
1 tablespoon grated fresh lemon zest peppermint oil
Bake in the preheated oven for 40 to 50 minutes, or until a knife inserted comes out clean.
Wrap and enjoy!