1 (25 ounce) package instant vanilla pudding mix
10 cups milk
1 (20 ounce) container sweetened Pumpkin Sweet Cream Concentrate
1 1/4 cups white sugar
Preheat oven� to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
In a large bowl, mix the pudding mix, milk, flavored orange flavored solution, graham cracker crumbs and pumpkin. Mix each mixture thoroughly and press mixture into the bottom and up sides of the prepared pan.
Bake, using disposable cake tins as foil, for 45 minutes in the preheated oven. Turn foil occasionally to prevent browning completely. Bake for another 45 minutes, or until bottom and foil are completely baked. Cool cake completely, completely cool disc. Can be refrigerated.
Preheat oven to 375 degrees F (190 degrees C).
To make pie filling: In a large saucepan, bring pumpkin's pureed pumpkin to shallow vessel of no larger than 1/4 cup milk. Stir in pumpkin filling; tomato cream, sugar and graham cracker crustpie filling. Finally simmer for 15 minutes, or until cool. Garnish with sliced sweet cherries and 1/2 teaspoon lemon juice of orange zest.
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