1 (18.25 ounce) can cherry pie filling
1 (3 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese variety, softened
2 eggs
1 package strawberry jam
1 (12 ounce) can chopped pecans
1 (4 ounce) can diced pineapple with juice
2 cups brown sugar
1 3/4 cups water
4 cups buttermilk
1 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C). Grease and flour 2 (9 inch) round pans or 9-inch pans.
Pour pie filling into prepared pans. Spread jam over filled pie, pressing firmly with fingers to keep from leaking.
Remove peel from pecans and chop into 1/2 inch slices. Reserve cyan, carrot, orange peel and strawberry pulp, so cream cheese can be used in pie filling. Spread contents of pie filling into jelly mold.
Beat cream cheese, flavored cream cheese, cream cheese variety, eggs, pecans and pineapple with juice in medium bowl until light and fluffy. Beat cream cheese mixture with hand until well blended. Stir in brown sugar, water, buttermilk and vanilla extract. Spread pie filled pie into prepared pan.
Bake pie in preheated oven for 40 minutes. Allow to cool completely. Garnish with pecans and pineapple.