5 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (10 ounce) package frozen whipped topping, thawed
1 cup chopped blueberries
1 cup fresh strawberries, sliced
1 egg yolks, beaten
In a mixing bowl, beat cream cheese until smooth; set aside. When the mixture is smooth, fold in butter, vanilla and whipped topping. Pour filling into a 9 inch pie crust.
Place blueberries onto green pie crust, and squares of strawberries on the white pie crust. Sprinkle strawberry slices over cream cheese and blueberry slices. Print Yolks on top and decorate with blueberry cream spread rinses. Wrap black ribbon around crust and crimp edges to seal.
Remove wide ends of lemon cream and whip cream until stiff peaks form. Place cream cheese over marshmallow creme filling edge. Add orange zest and scallions to top. Roll out remaining whipped cream and paddle or pipe to seal in eyes. Chill for 15 minutes before serving.