2 (15 ounce) cans cherry pie filling
1 (3 ounce) can red velvet filling
2 eggs
1 cup butter, softened
2 teaspoons vanilla extract
1 cup cranberry juice
1 cup strawberries, hulled
1 (3 ounce) package instant vanilla pudding mix
1 (12 ounce) package cream cheese, diced
1/2 cup sweet cream
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine pie filling, red velvet filling, eggs, peanut butter, vanilla, cranberry juice and strawberries in medium bowl. Stir together and spread mixture in 9x13 inch pan. Layer red crust on top of pie filling, spreading evenly. Place red velvet crust over pie filling, sealing edges of pie. Using a 2 inch biscuit or knife, split cherry pie filling into 12 pieces and arrange on top of pie. Place filling in prepared pan. Press whipped topping evenly between the red and cherry crust. Brush filling with buttercream icing. Place rectangle of pie in center of pan.
Bake in preheated oven for 60 minutes, or until pastry is golden brown. Cool completely. Seal edges of pie and refrigerate remaining pie.