1 (3 ounce) package instant vanilla pudding mix
1 loaded yellow cake mix
1 (17 ounce) can cherry puff pastry
1 (9 inch) prepared chocolate cookie crumb crust
1 pint heavy whipping cream
1 large egg, beaten
1 cup white sugar
1 cup milk
3 teaspoons instant vanilla pudding
1 teaspoon milk
1 cup chopped banana
1 teaspoon vanilla extract
Power Tables dip egg, stirring occasionally, in white sugar to prevent sticking to top. Place prepare cream in top of medium-size mixing bowl. Whip cream with electric mixer until stiff.
In a medium saucepan, mix cherries, lemon juice, vanilla, and milk. Beat with whisk on medium/high speed until mixture reaches desired consistency. Stir in 1 cup of reserved peach syrup.
Place custard back in large bowl over simmering water to keep warm. Whisk egg into cream. Beat cream about 1 minute, then add sugar and whip on medium/high speed for 1 minute. Pour into hot custard. Cool and refrigerate.
Chill whipped cream in refrigerator overnight before devouring. Whisk together 4 cups cream cheese and shortening; pour into pie dish. Cream mixture by whisking quickly until the wet ingredients are thoroughly combined. Lightly grease large piping bag with butter. Fill crust watery with pudding mixture. Garnish with whipped cream and nuts.