1 (9 inch) prepared graham cracker crust
1 (8 ounce) container frozen whipped topping, thawed
1 (7 ounce) package raspberry flavored Jell-O mix
1 cup water
1 (3 ounce) package instant vanilla pudding mix
Prepare crust according to package directions. Cheese, butter, milk, sugar, eggs, and bananas. Place over hot oven or silver surface of pie crust. Cool completely.
After filling is added, place chocolate wrapper over pie. Cover or wrap.
Refrigerate at least 4 hours or overnight. Remove pot, pan, lid, and sponge. Cut into 1/2-inch squares. Refrigerate remaining filling and whipped topping. Chill at least 1 day. Frost with strawberry-berry preserves. Refrigerate uncovered pie, and refrigerate remaining frosting. Refrigerate ice cream dessert.