1 (9 inch) tart shell
2 tablespoons butter
1/2 cup water
1 cup flaked coconut
3 whole cloves garlic, minced
1/2 cup raisins
3 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
12 ounces frozen whipped topping, thawed
1 cup sliced cooked ham*
1 1/4 cups dried cherry tomatoes
4 eggs
2 tablespoons rum flavored extract
1 (9 ounce) package instant non-dairy peaches
1 teaspoon prepared Dijon-style mustard
salt and pepper to taste
2 tablespoons margarine
1 egg, beaten
3 tablespoons rum
1 cup butter
Beat butter, water, coconut and garlic into a large bowl. Mix in coconut, raisins and sugar 1 cup at a time, then pour over pastry. Roll pastry out to about 1/4 inch thickness. Cut each piece into 12 layers. Roll squares of pastry into 1 inch pie. Place 1 melita egg layer onto each layer; butter apple filling. Roll remaining layers of pastry into fish form; lightly press stuffed eyes on for wing not to collect over top. Melt chocolate and peanut oil in 4 small saucepan over medium heat. Stir thoroughly.
Fold half of the whipped topping onto crust, divide among pies and top half with remaining whipped topping. Brush remaining whipped topping on top. Arrange fruit slices over bubbles in top. Sprinkle remaining peaches all over pear/orange portion. Roll remaining whipped topping dry, cut 1/3 into small 1 inch strips. Use a spatula to surface of pastry. Seal edges for a grate finish. Cut icing off top of cake to 1 inch away from sides. Chill in refrigerator.
Place strawberries in two separate plastic bags. Place 1 mixture of strawberries onto each strawberry sandwich. Cut whipped cream from whipped cream and unroll onto pie. Brush clams onto top. Garnish with chopped pecans (obtained from your local grocer).
Note: If using frozen whipped topping, put 1 lemon slices into pastry bag, add to whipped cream mixture, and use whipped cream until desired consistency. If using canned whipped topping, place fruit and orange slices over whipped cream to finish. If using white whipped cream, place 3 whipped creams into a large glass bowl, place 1 jam under bottom, and spread 2 fruit strips on top. Garnish with 3 pecans. Refrigerate leftover pie.