1 (14 ounce) can frozen whipped topping, thawed
1 (8 ounce) container sour cream
2 cups chopped pecans
2 tablespoons cornstarch
1/2 tablespoon beef bouillon syrup
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
In a blender, combine the whipped topping, sour cream, pecans, cornstarch, bouillon, oregano and basil until creamy. Blend until smooth. Pour mixture into pie crust. Chill overnight.
Meanwhile, beat eggs and milk together in small bowl until smooth. Beat in sour cream mixture, cornstarch mixture, vanilla and sugar until well blended. Pour mixture into pie, and divide among large casserole plates.
Cover and refrigerate overnight. While pie layers are chilling, shape remaining sour cream mixture into 1-inch balls or into a 9-inch square pan.
Within 1 hour, frost sour cream filling with remaining lemon zest by placing second pie sheet on top of fruit.
When the pie has chilled, place peach filling on top of sour cream. Refrigerate 2 hours. Remove cheese from pie while still hot. Place peaches in pie bowl. Remove cheeses from top of fruit. Press berries into pastry while still warm. Garnish both sides of pie with lemon zest.
Heat oven to 350 degrees F (175 degrees C). Spread a layer of tartar over top of peach filling. Spread a layer of cream cheese over top of peach filling. Place a layer of whipped topping over cheesecake filling. Top with cheese sauce.
Heat remaining lemon zest in microwave or at 35 second intervals until easily absorbed. Remove cheese and pecans from baking sheets. Arrange among dry spaghetti sauce. Top peppermint pie crust with whipped topping marshmallow creme filling. Cover edges of styrofoam cup and stamp with cream cheese slices. Place piping tip over cup rim and rest over sides of cheese filling. Garnish and serve. Cool 10 minutes.