1 (9 inch) prepared graham cracker crust
2 cups white sugar
1 (3 ounce) package instant vanilla pudding mix
2 cups milk
1 (3.5 ounce) package instant cream cheese frosting
1 cup yellow cake mix
1 (16 ounce) can cherry pie filling
1 (8 ounce) can frozen whipped topping, thawed
1 (16 ounce) can sweetened blueberry liqueur
1 (3 ounce) package instant vanilla pudding mix
1/2 cup cherry pie filling
2 eggs
1/4 cup lemon zest
1 teaspoon lemon zest
Preheat oven to 275 degrees F (135 degrees C).
To Make Frosting: Spray an 8x8 inch pan with non stick spray. Whip 1/2 cup of sugar until it is large. Beat in pudding mix and milk.
Frost top of pie: Divide icing into 10 pieces and place one piece over top of pie crust. Place cherries in pie crust. Fine frost top of pie.
To Make Cream Cheese Frosting: Beat 1/2 cup of whipping cream in large bowl until stiff. Beat 4 tablespoons milk in medium bowl, then beat in cake mix. Beat in yellow cake mix. Combine 1/2 cup whipped cream, lemon zest and lemon zest. Fold into vanilla pudding. Pour into pie crust.
Bake at 275 degrees F (135 degrees C) for 1 hour or until pie is set and toothpick inserted in center comes out clean. Cool before serving.