1 (19 ounce) package pumpkin pie filling
1/2 cup white sugar
1/2 cup margarine, melted
1 (3.5 ounce) package instant lemon pudding mix
1 pint whipped cream
1 (16 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant chocolate pudding mix
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the margarine and pudding mix until smooth; stir in whipped cream. Beat in gelatin and puree gelatin mixture in a blender or food processor with a food processor attachment. Put mixture into crust and refrigerate 10 minutes.
Remove the lid from the whipped topping and spread it on top of pie. Fill a 9x13-inch pan with pie filling, ensuring about 1-inch thick.
Cut off edges of whipped topping, and gently fold mixture into pie. Spoon or pipe mixture into the pie filled crust, and seal edges.
Arrange each slice of custard mixture horizontally in two of the pie layers. Sprinkle whipped cream over the cream. Bake at 350 degrees F (175 degrees C) for 20 minutes.
While pie oven is preheating, brush white frosting with melted margarine and spread on top of pie. Melt remaining margarine in pan on top of pie. When pie is finished, spread cream cheese filling over all.
Beat whipped cream and cream cheese filling in a medium bowl until smooth. Place pie onto serving platter and attach sliced cherry and strawberries. Serve warm.