1 (18.25 ounce) package vanilla and chocolate fudge
4 1/2 cups milk
1 (3 ounce) package instant vanilla pudding mix
1/2 cup butter, melted
1/4 cup milk
1 (16 ounce) can golden raisins
1 (14 ounce) can sweetened coconut milk
1 1/2 teaspoons vanilla extract
Combine vanilla and chocolate fudge in large bowl. Stir in milk, pudding mix and butter. Refrigerate overnight.
While the fudge is in the fridge, blend the raisins and sweetened coconut milk in small bowl. Dip a 9 inch square pastry knife or wooden spoon into the chocolate mixture and roll into a shape resembling a mini marshmallow. Place marshmallow shape into a 9 inch square pastry pan. Place a portion of the chocolate filling on the top of the marshmallow.
Preheat oven to 375 degrees F (190 degrees C). Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove pan from oven and brush chocolate filling with melted butter. Prick pie crust all over with a wooden spoon. Place banana slices on top of marshmallow filling. Place cherries on top of marshmallow filling. Place chocolate piece on top of marshmallow filling.
Bake 15 to 20 minutes in the preheated oven, until fudge is set. Allow to cool completely. Beat cream cheese and 1/2 cup milk in medium bowl until smooth. Fold powdered sugar into cream cheese mixture; stir in butter. Pour over fudge. Chill in refrigerator. Serve immediately. Cut into 5 equal parts.
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