4 sugar-sweetened caramel sherbet
1 cup boiling water
1/2 cup milk
1 1/2 cups water
1/2 cup white sugar
1 1/2 cups brown sugar
3 eggs
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Press caramel sherbet into bottom of 9 inch pie dish. Place caramel sherbet on top of pie.
In a large bowl, mix boiling water, milk, 1 1/2 cups water, brown sugar and 1 1 cup white sugar. Mix until well blended and pour mixture over caramel sherbet layer. Mix cornstarch and vanilla and mix into caramel sherbet mixture. Pour into pie crust. Chill for 2 hours or overnight.
Prepare pie filling by blending brown sugar, eggs, cornstarch and 1 teaspoon flour. Fill and crease 9-inch pie crust with pie filling. Chill for 2 hours or overnight.
Meanwhile, heat oven to 450 degrees F (220 degrees C). Beat cream cheese and 2 tablespoons butter in medium bowl until smooth. Spread over caramel sherbet layer and brown sugar mixture. Drop by spoonfuls onto oven rack. Pour caramel sherbet cream cheese filling and caramel sherbet caramel filling over pie.
Bake in preheated oven for 1 hour, or until pies are lightly browned. Cool completely before spreading over pie.
For the topping: Beat cream cheese and 2 tablespoons butter in medium bowl until smooth. Next, arrange brown sugar, eggs and cornstarch on top of pie. Pour whipped sugar over cream cheese layer to help make crust stiff. Return pie to oven and bake an additional 90 minutes to 1 hour. Herbed with Parmesan cheese. Top with 2 tablespoons butter and serve.
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