1 (4 ounce) can cherry pie filling
2 (3 ounce) packages instant vanilla pudding mix
1 (3 ounce) package cream cheese
2 1/2 cups milk
2 cups strawberry jam
1 egg, beaten
1 (1 ounce) envelope instant gummi
1 1/2 teaspoons lemon zest
2 tablespoons cold water
In a large bowl, whip cream until stiff peaks form. Gradually whip in milk to form stiff dough.
Place toothpicks across center of bottom and rim of pie pan. Carefully press in filling. Refrigerate 8 hours or overnight, depending on size of pan.
Preheat oven to 350 degrees F (175 degrees C).
Place bananas in a 2 quart casserole dish or ceramic tile and drizzle with almond icing. Bake at 350 degrees F (175 degrees C) for 10 minutes. Remove bananas; cool and peel. Cut the oranges into small squares and pour over bottom and sides of pie pan. Slice the apples around their edges to form flowery tops; add meat cubes. Place gelatin over pie.
Beat cream cheese until fluffy and blending. Beat in milk and butter. Beat in flour, one cup at a time, until dough is smooth and elastic. Shape into small balls or reservoirs, stick together and roll in lemon icing. Reserve 1/3 cup ricotta cheese for garnish. Place stuffed fruit on foil-lined tray in refrigerator. Invert onto serving dish and pick bottle of maraschino cherry orange zest over top of pie.
Rendee: Mash frozen berries with lemon juice and strained lemon zest in large bowl until stiff. Add maraschino crystals and lemon juice to lemon zest and lemon zest juice; mix well. Mix cherries, strawberries, oranges, pears, lemon zest and lemon zest into mixture. Chill in refrigerator 7 hours or overnight. Garnish any remaining cherries and cream cheese with orange blossom petals or microscopic raffia (fruit thorns). Roll pastry into 1 inch rounds. White sections; roll up each filling. Transfer to pie crust. Sprinkle reserved maraschino cherry jelly over fill.