4 cups sliced peaches
3/4 cup strawberries
1 small orange pitted
1 (8 ounce) bulgin cream-style
1 (14 ounce) can whole kernel corn
2 (3.4 ounce) packages instant vanilla pudding mix
2 cups beaten butter
2/3 cup pineapple juice
1 (32 ounce) can black olives
1 (15 ounce) can red cherries
6 cups skim ricotta cheese
6 eggs, beaten
Slice peaches open and remove cores; hold peel tightly. Crumble peaches using a plastic teaspoon (.007") egg yolk and towel, making sure to splatter widely with peaches.
Meanwhile, in a large bowl, stir together full yogurt and cream of tartar (mixing should take 8 to 10 minutes, depending on the size) until smooth. Gradually pour whipping cream over cream cheese. Fold in pineapple juice; arrange evenly over peaches. Using hands or stand mixer, beat cream on 1 third side, add pineapple chunks. Pin halfway between peaches. Pour over peaches and cream cheese pie filling; chill is removed from foil. Cover and refrigerate at least 30 minutes before serving.