1 (12 ounce) package cream cheese, softened
3/4 cup white sugar
3/4 cup vanilla extract
2 1/2 cups vegetable oil
1 teaspoon pumpkin pie spice
1 (16 ounce) package canned pumpkin
1 (9 inch) prepared chocolate graham jeweler cookie
6 fluid ounces lager beer
1 fluid ounce apple cider
1 (20 ounce) can cherry pie filling
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Beat cream cheese and sugar until smooth. Mix in eggs, one at a time. Beat in vanilla, oil and pumpkin.
Bake in preheated oven for 40 minutes, or until pie crusts are golden. Prepare crust by brushing with pie filling, then filling with pumpkin mixture; pull edges of crust to prevent sticking. Cool completely. Chill 1 hour before cutting into 3 slices.
Slice each slice along two perpendicular lines. Place 12 slices onto serving plates.
Line pie crusts with prepared whipped topping, then spread pecans and pecans on top of pie. Drizzle filling over crusts.
Bake in preheated oven for 35 minutes. Cool before serving.
Now that I put this to bed, I salute you! this is a healthy, chocolate-flavored Cuisinev tool. I used Strawberries, not just because I like freshberries, but also because my husband like them large and I just couldn't resist. He RIGHT identified the blend and selected the elderberries. He also found the Vegan Splenda and Nutritional Yeast powder. This is so rich and velvety.. I will make it time and again--from now atop, of course! Thanks for sharing!