1 (9 inch) unbaked pie crust
2 eggs
3/4 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant chocolate pudding mix
1/4 cup butter
6 teaspoons instant vanilla pudding mix
1 cup margarine
2 teaspoons grated lemon zest
1 (15 ounce) can sliced dates
6 chocolate cherry slices
Preheat oven to 350 degrees F (175 degrees C). Use the pie crust to outline the filling.
Place eggs in a mixing bowl and spoon mixture into pie crust. Mix thoroughly; pour mixture into pie shell.
Using a pastry bag fitted with a 3/4 inch round tip, pipe the filling on top of the pie.
Beat margarine and butter in medium bowl until well blended. Add to crust and mix to spread into pie shell. Spread remaining pudding mixture on top of pie. Place apples on top of filling; top with lemon slices and dates. Place remaining cherries in pie shell.
Bake in preheated oven for 90 minutes, or until bubbles whip and crust is golden brown. Cool completely before cutting into bars. Frost with chocolate cherry slices, if desired. Serve cooled.