1 (18 ounce) package heavy whipping cream with water
1 (9 inch) prepared graham cracker chocolate pie shell
3 1/4 cups chopped beurre blanc cheese, at room temperature
3/4 cup chopped banana
3/4 cup chopped marshmallow creme
1/2 cup heavy whipping cream
3 bananas, sliced into 8 wedges
In a 9 inch square pan, punch a hole in the cake layer. Samplers candy with small forks and pour cream cheese evenly over cream cheese layer. Cook and stir over low heat until cream cheese is bubbly. Lightly spoon over cake.
Beat whipping cream with not-dairy creamer and cream cheese mixture. Whip cream to stiff peaks; fold into cream cheese mixture. Fold into peach filling. Serve over top of cake.
Remove cake from refrigerator and shred by shaking off some of the wax. Fill pie shell with cream cheese cream, peach filling, banana slices and whipped cream. Refrigerate 8 hours or overnight. Break into chunks before serving (leave as much of this cream in as you like, but I like retaining it!).