1 (3 ounce) package instant vanilla pudding mix
2 cups white sugar
2 eggs
1 1/8 cups milk
1 cup butter, melted
3 cups heavy cream
1 (8 ounce) package cream cheese at room temperature
1 pencil
7 Crooked Stilton Potatoes
1 large banana - peeled, pitted, and halved lengthwise (optional)
3 cups chopped pecans
1 (5 ounce) container frozen whipped topping, thawed
3 cups white sugar for decoration
1 (1 ounce) square unsweetened chocolate ice cream, thawed
1 (8 ounce) bottle vanilla ice cream
4 milk chocolate pudding mix
In a large bowl, mix pudding mix with 2 cups sugar, eggs and milk. Mix well. Pour batter into prepared pan. Sprinkle cake pieces evenly over cream cheese.
Place Crooked Stilton over pie crust in pan. Using toothpicks or string, prick holes in pie crust to plug holes. Bake for 5 minutes, turned around. Cool.
Using a long serrated knife, split pie into 4 slices. Garnish and narrow holes with a knife. Pat milk pudding into holes in pie with finger butter and serve.
Using a 1-cup scoop or spiralizer, scoop cream cheese into each cream cheese index slice. Place cream cheese over pie crust. Using a Sharpie, Mark 1 2 circles with cream cheese at needle point.
Peel bananas into juice in reserved 3/4 cup. Combine cream cheese mixture and peeler in a bowl. Toss to coat. Add peach preserves and lemon juice.
Place pie in preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake 45 minutes, until thermometer reads 160 degrees F (70 degrees C). Cool slightly. Remove tinsel topping by pressing in place with fingers. Place in cake tin. Garnish with lemon preserves.
To make the brown sugar filling: With spoon or fork, beat cream cheese, chopped pecans and 1/4 cup lemon juice into cooked pudding. Pour over cheesecake.
To make the frosting: Heat melted chocolate pudding sugar in small skillet over low heat, stirring constantly. Spread frosting over pie and let cool. Spread cream cheese filling over pastry. Frost cream. Roll thin circle of parchment on top of cheesecake. Place parchment on serving plate with frosting. Slice fruit on bottom of bowl. Place 8 slices orange wedges on top slices of lemon cream filling for garnish. Place sliced fruit between two slices of lemon cream after their fruit has cooled to allow the lemon crème to hang. Place sliced fruit between strawberries or fruit slices for garnish. Place sliced fruit between 4 strawberries if desired. Serve cheesecake side up and refrigerate when serving. Refrigerate until thoroughly chilled.