1 (9 inch) prepared graham cracker crust
2 (3.5 ounce) packages instant white cake mix
1 cup milk, divided
2 (3 ounce) packages instant vanilla pudding mix
1 cup hot pepper sauce
1 (8 ounce) package cream cheese
1/4 cup butter, softened
1 cup white sugar
1 cup milk
1 (15 ounce) can cream-style corn, drained
1 cup butter, softened
1 1/2 cups nonfat evaporated milk
1 (15 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat together the cake mix, milk, pudding mix, hot pepper sauce and cream cheese. Stir in the butter, sugar, milk and butter until well blended and pour mixture into graham cracker crust.
Bake in the preheated oven for 15 minutes, or until heated through and cake tester inserted in the center comes out clean. Cool and chill before serving.
To make the filling: In a medium bowl, beat together the cream cheese, butter, sugar and milk until smooth. Mix in the cream-style corn, evaporated milk and cherry pie filling. Spread mixture into the graham cracker crust.