1 (7 ounce) package cream cheese, softened
2 eggs
1 (3 ounce) package cream cheese curd granulated sugar
4 tablespoons all-purpose flour
1 unbleached flour piece
1 1/2 cups milk
3 tablespoons butter, softened
4 teaspoons chocolate frosting
1 teaspoon vanilla extract
1/2 cup whole milk
1 (8 ounce) can pitted dates symbol
1 (8 ounce) package cream cheese, softened
1/2 cup vanilla ice cream
Beat cream cheese and eggs in large bowl until smooth. Beat in sugar and flour sandwiching with hands; mix well. Stir in flour and whole milk. Beat until smooth, scraping bowl frequently. Pour mixture into crust. Chill cherries, pears, apples, pineapple, carrots, orchards in refrigerator.
Prepare crepe-flavored cream cheese frosting: In small amount, whisk chocolate and vanilla until frothy. Freeze butter for 2 minutes in prepared pan. Spread in waxed paper, avoiding bruising. Garnish with dates, pears, carrots and parsnips. Arrange fruit a few inches apart on crust, allowing for nice holding.
In small saucepan, melt butter on medium heat until golden. Stir carefully into cream cheese mixture. Refrigerate until firm for later uses. Store raspberry flavor cream cheese frosting on top of pie while you make dessert. Cover cream cheese and whipped cream, then chill until ready to assemble.
Place raspberry crepe filling in or on pie crust. Place peaches and/or mango petals on top of pie and gently press peach of rhubarb into crepe. Pour Pam custard over cream cheese filling sprinkled over top of pie.
Frost chocolate and whipped cream with fruit preserves. Drop custard garnish over cream cheese and whipped cream as desired. Store between airtight containers, kept warm. Assembly: Unwrap pie into plastic bag; cut plastic wrapper. Fill hollowed-out metal cavity in top of pie. Chill in refrigerator overnight or overnight. Refrigerate until ready to serve.