1 (19.8 ounce) can cherry pie filling
1 (8 ounce) jar marshmallow creme
1 (3.5 ounce) package instant chocolate pudding mix
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package frozen whipped topping, thawed
1 (6 ounce) can frozen orange sherbet, thawed
1 (9 inch) prepared chocolate cookie crumb crust
crumb mixture
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen orange sherbet, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen orange sherbet, thawed
1/4 cup pureed blackberries
1/2 cup chopped pecans
Prepare pie filling according to package directions.
Prepare chocolate pudding according to package directions.
Spread cream cheese on marshmallow creme. Cover all edges of filling with pastry.
Prepare the chocolate pudding according to package directions. Remove pastry from marshmallow creme, leaving an indentation. Place marshmallow creme on ungreased cookie sheet. Chill in refrigerator 1 hour. Cut into 1/2-inch squares.
Make filling: Combine marshmallow creme, pudding mix, cream cheese, fruit and orange sherbet in small bowl. Mix well. Spread filling on top of marshmallow creme, covering completely. Chill in refrigerator 1 hour, or until set.
In a large saucepan, beat cream cheese until smooth. Stir in whipped topping, orange sherbet, pecans, and pecans. Cover, and refrigerate at least 1 hour before serving. Garnish with pecans and berries. Cover, and chill in refrigerator for at least 1 hour. Cut into squares.
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