1 (19 ounce) can cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (4.5 ounce) package cream cheese (Creamer's) ice cream
2 1/2 cups water
1 cup rolled oats
1/2 teaspoon salt
1 (8 ounce) can coconut cream
Combine the cherry pie filling, cream cheese, cream cheese, ice cream, water, oats, and salt in a large saucepan. Bring to a boil, stirring vigorously, and whisk in 1/2 cups coconut cream. Cook, stirring occasionally, for 3 minutes. Reduce heat to low; simmer for 1 minute. Stir in coconut cream and salt, and simmer for 1 minute.
Pour mixture into the bottom of a 9 inch deep dish pie pan. Remove pastry from bars and freeze overnight in an ice cube tray in a cool dry place. Cut pastries into bite size squares.