1/2 pint heavy cream
1 (16 ounce) package instant sweetener mix
1 teaspoon lemon juice mix
3 cups milk
1 (9 inch) unbaked pie crust
1 ounce mascarpone cheese
1 cup shredded Parmesan cheese
2 cups crushed blue cheese
1/2 cup chopped cottage cheese
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, cream together the cream cheese and 1 cup shredded Parmesan cheese until smooth. Mix in the milk until well blended. Stir in the lemon juice until just blended with the lemon zest mixture. Gently fold in the crushed pineapple and champagne cheese, then roll into dough. Cut into shaved squares. Place pies on a flour sack and refrigerate overnight.
After 10 hours, remove pie from refrigerator and slice into squares. Treat with fondant coating, about 2 hours per pie. Serve chilled, or refrigerate in a sealed container for up to several months.
To make the strawberry glaze: In a small mixing bowl, mix 1/2 cup water and cherry pie filling. Spread cream mixture into pie shell.
To make the raspberry glaze: In a small mixing bowl, mix 1/4 cup whipped cream, 1/3 cup whipping cream, 1/3 cup strawberries and 1/3 cup champagne cheese into remaining strawberry mixture. Spread over pie, and refrigerate overnight. Serve chilled or refrigerate in a sealed container for up to several weeks. Garnish pie with whipped topping, and cut into squares.