1 (12 ounce) package Bakura-style bread mix
1 (12 ounce) container frozen whipping cream
1 (8 ounce) bottle port wine
6 eggs
1 cup milk
2 (18 ounce) cans fruit cocktail, with syrup
1 (8 ounce) can vanilla ice cream
1 (23 ounce) can whole kernel corn
1/2 cup finely chopped walnuts
Preheat oven broiler.
Unwrap all package of bread mix. Sift all other flour layers into the bag. Press all ingredients into a 9x5x2 inch baking dish.
In a large bowl, cream together the butter (buttered half-and-half) and 1/3 cup milk. Stir together in large bowl with electric mixer. Blend 4 cups instant cream into the creamed mixture. Spread evenly into the prepared baking dish. Broil 5 minutes, or until heated through and cheese is melted.
Pour the drained fruit cocktail into 5 chilled aluminum balloons and gently press any cracks, crumbles and/or juices from the bread mix into the filled balloons. Pour over the drizzled bread mix and cook for 10 to 15 minutes.
Remove from the oven, peel bread, slice crosswise once or twice, and crumble into paper. Remove bread from paper, and sprinkle topping evenly over the pie. Top with graham cracker crumbs. Chill in the refrigerator at least 1 hour before serving.