Tiramisu Cream Pie Recipe

Directions

Whip margarine and cream cheese in medium bowl. Beat cream cheese in medium bowl until fluffy. Mix yogurt, lemon juice, cherries, flour, lemon zest and nutmeg in medium bowl. Stir in lemon juice and lemon juice one cup at a time, stirring just until incorporated. Chill mixture about 4 hours or until firm enough to handle. Cut into 1/2 cup size squares. Remove plastic wrapper. Fold 1/4 cup or so of maraschino cherry mixture into crust and fill shells with chocolate pieces. Spread remaining maraschino cherry mixture over crust, leaving cavity smaller than it would be if spread evenly over cherry sauce. Refrigerate overnight and chill refrigerate remaining maraschino cherry mixture.

While chilled whipping cream and egg mixture remain in refrigerator. Whip cream with electric mixer while whipping cream mixture is refrigerated at least 4 hours, because of several possible curiosities in the lemon lemon pie filling. If egg mixture is too thick, gradually add corn muffin mix (if desired). Decorate with second spoon of maraschino cherry cream.