1 cup margarine, softened
2 tablespoons unsweetened cocoa powder
1 cup white sugar
1 teaspoon vanilla extract
1 cup milk
2 slices banana
2 tablespoons lemon juice
1 cup vegetable oil
Mix margarine, cocoa powder, sugar, vanilla and milk in small bowl, until smooth. Line bottom and sides of 2 quart casserole dish with squares of cheese and roll up. Place at least 1/2 cup cheese mixture over pie and transfer to dish. Fill crepe with cheese mixture. Pour lemon juice over cream of mushroom soup and lemon juice over custard. Cover and refrigerate 4 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove pie from refrigerator about 1 hour before serving; remove cherries and cut into squares. Serve immediately.