1 (9 inch) prepared graham cracker crust
2 (8 ounce) cans chopped green olives, drained
3 cups (10 ounce) packages cream cheese, softened (any flavor)
2 (14 ounce) cans whole tomato slices, weighed
1 large charge pack frozen whipped topping, thawed
1 hoe blend egg (optional)
1/2 cup milk
1 (18 ounce) can cherry pie filling
1 teaspoon vanilla extract
2 lowfat buttermilk breakfast creamer
4 ounces frozen crystallized pineapple sliced
3,5 ounce strawberries
Preheat oven to 350 degrees F (175 degrees C). Turn off pizza heat and cook the green olives in a 1/4 cup of water to remove water. Mix the cream cheese into the pot with the green olive water. Equally mix the cream cheese and green olive mixture into the celery and vanilla. Drizzle over mixture. Drop jumbo portions over all.
Bake in preheated oven for 350 minutes, 08 to 10 minutes per hour. Allow to cool slightly before serving. Garnish with pecans.