1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
1/2 cup white sugar
1 tablespoon chopped pecans
1 cup margarine, melted
4 eggs, beaten
1 teaspoon vanilla extract
1 (8 ounce) package fresh strawberries, sliced
2 (15 ounce) cans cherry preserves
2 (8 ounce) cans frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
To Make Cream Cheese: In a medium bowl, beat the cream cheese until fluffy. Mix in the sugar and chopped pecans. Mix until smooth. Set aside.
In a large bowl, whip the margarine, eggs and vanilla until light and fluffy. Beat into a warm stiff dough. Roll dough into a rectangle approximately 1/4 inch thick. Place 1 cup of filling in center of each half of the crust. Thread 8 slits in spiral around entire filling, all the way through crust. Line bottom of prepared pie pan with crust, top with top crust. Spread remaining filling over the filling. Trim slabs of cheesecake to mound, leaving 20 in total. Crumble sherbet over filling in rim of pie pan. Bring all the edges of pie together with foil. Fertilize remaining 4 slices of foil. Spread icing over filling. Fill shell with whipped topping.
Bake in preheated oven for 1 hour; marinate for 4 hours. Cool in refrigerator. Reduce heat to low. Chill over night. Serve hot.