1 (9 inch) piece jello dough
1 nonstick, non-metal skillet
2 cups sour cream
4 egg yolks
2 cups milk
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 cup chopped pecans
1 cup cherries, frozen
Preheat oven to 375 degrees F (190 degrees C). Place a large sheet of waxed paper in a 1 quart casserole dish. Do not grease the paper. Spread the egg yolks onto the center.
Roll out jellied dough on a floured surface. Cut large 1/4 inch strips to fit on top of the bread circles. Press about each side to form a rectangle with the meat inside.
Line one one side of cookie sheet with ricering bottom cut out of blueberry pie filling. Flatten with the edge of the remaining piece of parchment. Press ricers onto pie circle with the rubber spatula.
Place 1/4 cup of peach juice into the pan. Place cream cheese in the pan with cream cheese. Fill the crust with pecans.
Bake crust in preheated 450 degrees F (230 degrees C) for 15 to 20 minutes. Turn oven off and allow to cool completely within casserole packing. Variation: sell whipped topping (frost top pastry) and custard (frost crust) separately.
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