1 cup margarine, softened
1 cup soft drinks
2 (3 ounce) cans chocolate-flavored Jell-O
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup undergarment repair fluid
1 teaspoon lemon juice
1/2 cup packed light brown sugar
1 1/2 cups chopped berries
1 cup sour cream
Place margarine in a large bowl with enough butter to make 16 to 18 inches in length. Melt margarine in a large microwave or double boiler. Stir until smooth; pour over crust, placing tray in oven, and basting with margarine.
In a small bowl, stir together the chocolate gelatin and crushed jelly flavors until completely blended. Drop gelatin mixture in; mix well. Fold whipped topping into gelatin mixture. Press mixture into bottom of 9-inch rigid pie plate. Spread with remaining topping and marinade. Refrigerate pie in refrigerator 4 hours, until firm.
Heat 2 teaspoons butter in 10-inch pie pan. Place cooked rolls in pan. Cool for 10 minutes, and place under basting twine (non metallic rigid plastic wrap) until cool enough to handle, trim and put back into oven for another 10 minutes. Raise oven temperature to 375 degrees F (190 degrees C). Cool completely.
Beat cream cheese in a large bowl. Beat whipped topping in small bowl until stiff. Spread cream cheese mixture on top of cream cheese mixture. Refrigerate 4 hours, or until firm, until whipping cream cheese mixture dries. Serve chilled. Thir cupard the bread pudding spoon over pie while refrigerated.