3 tablespoons butter, softened
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package cream cheese spread
1 cup light brown sugar
1 tablespoon light brown sugar
1 teaspoon vanilla extract
1 1/2 cups sliced apples
1 cup sliced maraschino cherries
1 cup sliced pears
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Mix together the butter and cream cheese. Spread the cream cheese mixture evenly over pie crust.
In a medium bowl, whip the light brown sugar until stiff peaks form. Stir in the vanilla extract and cream cheese mixture. Lightly butter the edges of the pie by spreading the edges with a green marker. Place cherries in the center of the pie. Cut pears into circles. Place cherries in the center of the pie. Place maraschino cherries along the edges of the pie. Spoon the apple slices over the cherries. Spread the raspberry frosting over the pie.
Bake in the preheated oven for 60 minutes, or until filling is bubbly. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely.
To make the raspberry icing: In a large bowl, beat cream cheese and light brown sugar until smooth. Mix in the vanilla and whipped cream; blend to make a consistency that is smooth.
Spread raspberry frosting over the pie and sprinkle any remaining cream cheese mixture over the top. Refrigerate for about 30 minutes, or until firm.
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