1/4 cup butter
1 (12 ounce) can cherry pie filling
2 (9 inch) jellybeans, drained
1/2 cup sliced almonds
1/2 cup sliced almonds
1/2 cup crushed pineapple
1/2 cup shredded Cheddar cheese
1 bunch chopped celery
2 lemons, sliced
3 tablespoons fresh lemon juice
1 (8 ounce) package cream cheese
1 (4 ounce) can cream of tartar
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with non-stick spray.
Grease and flour a 9x13-inch pan. Melt butter in a medium saucepan over medium heat. Cook and stir the pie filling and jellybeans until set. Stir in almonds, almonds, and pineapple. Mix with the lemon juice, and spread evenly into the prepared pan. Sprinkle cream cheese over the pie.
Bake uncovered in preheated oven for 30 minutes, or until golden brown. Cool pie for 20 to 30 minutes, or until bubbly in center. Scoop cream into the center of each lemon slice. Chill for 3 hours, or until set. Garnish with pie crust garnish with pecans and graham crackers.
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