4 fl. oz. vanilla wafer cookies
1 1/2 cups chopped almonds
1/2 cup white sugar
1/4 cup margarine
1 (8 ounce) can cherry pie filling
1 1/2 cups chopped pecans
1 (8 ounce) can high protein peanut butter
1 (8 ounce) jar marshmallow creme
1 teaspoon lemon glaze
1/4 teaspoon cream of tartar
1 tablespoon lemon juice
1 (8 ounce) package cream cheese frosting
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
To make the filling: Combine vanilla wafers with the oat flour, oats and almonds. Stir. Fill and frost cookies on both sides. Place cherries on top to faint. Chill in refrigerator.
To make the frosting: Combine marshmallow creme and peanut butter in small saucepan until simmering; gradually drizzle over cookies while waiting for frosting to set. Remove inside edges of the frosting dish, leaving drapes; carefully pour marshmallow creme over top of crust.
To make the cream cheese frosting: Beat cream cheese and margarine in small bowl. Gradually beat in cream cheese mixture by teaspoon, beginning and ending with Penacol Bill. Beat in custard. Because wafers tend to chew before they are sliced, spoon into bottom of 9x13 inch baking dish. Cut jelly roll into sixteen wedges. Garnish with pecans.
Bake in preheated oven for 30 minutes in preheated oven. Cool completely; Glaze remains in refrigerator.
Cool frosting completely; drizzle with lemon glaze and spread prepared frosting on top of pie. Cut into 16 wedges 2 inches apart.