1 (8 ounce) package cream cheese, softened
2 cups butter, softened
2 tablespoons all-purpose flour
1 (16 ounce) container frozen whipped topping, thawed
1 cup chopped cherries
1 cup chopped green onions
1 cup chopped celery
1 (6 ounce) can sliced almonds
1/2 cup chopped almonds
1 (3 ounce) package instant vanilla pudding mix
1 (4 ounce) can sliced pecans, divided
1 (3 ounce) package instant vanilla pudding mix
2 1/2 cups white sugar
1 egg, beaten
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
Beat cream cheese, butter and flour in large bowl. Beat in whipped topping, cherries and green onions; beat well. Beat in remaining ingredients.
Sprinkle 1/2 cup pecans evenly over cream cheese mixture. Cover and refrigerate at least 6 hours.
While pudding and cream cheese mixture are in a medium saucepan, mix together sugar, egg and vanilla. Beat until light and blend. Beat 1/2 cup at a time, stirring so that only a few remain. Beat mixture into whipped topping mixture.
Stir pudding mixture into whipped topping, whipping cream mixture into cream cheese mixture. Mix carefully while the pudding continues to thicken.
Pour custard mixture over cream cheese mixture and serve immediately.