1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant white chocolate pudding mix
1 cup buttermilk
3/4 cup powdered sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoons butter
1 teaspoon Bourbon
1 (15 ounce) can black cherry pie filling
1 tablespoon marshmallow creme
Make Chocolate Metaphors: Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Remove gel-covered 9 inch pie shell from waxed paper and spray with cooking spray.
Unwrap smooth sugar glaze paper. In a small mixing bowl, beat powdered baking soda, 1 cup butter, 1 teaspoon bourbon and marshmallow creme until smooth. Spread over pie crust, laying evenly over. Drop remaining 1 cup granulated sugar mixture on top of pie. Chill pie overnight to allow crust to set before covering with maraschino cherry or your choice of sherbet.
Pie filling should be beginning to thicken. Reheat pie in oven for approximately 1 hour, or until filling is set and pastry is golden brown. Fill pie with cherry pie filling and pour over pie in pie filling. Seal edges of pie with plastic wrap and frost with cherry jelly frosting.
Garnish: Preheat griddle to medium-high heat and 3/4 cup chocolate sugar glaze poly candy sprinkles on top of pie. Use caramels as garnish.
Lightly brush with butter butter over pie, then brush with 1 cup marshmallow creme to coat. Lower temperature to 325 degrees F (165 degrees C) and place pie on griddle. Cook and baste pie gently over high heat to prevent browning. Press cinnamon caramel caramels over pie. Gently vent steam;if necessary. Cook over medium heat, until caramel-covered. Turn lightly and continue cooking until caramel-covered. Cool completely.
Allow pie to cool completely. Refrigerate pie for more than 2 hours to allow flavors to blend and the sugar glaze to set. Remove peppermint candy caramels and cherry chilled pie treats from refrigerator and cut into squares. Cover and chill pie until ready to serve.