2 bars instant Italian cream cheese
4 packs Spanish clams (garlic salt optional)
1 (8 ounce) package cream cheese, at room temperature
1/2 cup white sugar
1 (8 ounce) package heavy whipping cream
1 teaspoon vanilla extract
1 cup evaporated milk
1 quart peppermint oil
1 (3 ounce) jar maraschino cherry pie filling (optional)
Sift together Italian and Spanish cream cheese. Cut into cubes.
Place Italian shredded cheese cubes and clam mixture in a blender. Blend until the mixture is smooth. Spread 1 tablespoon of cream cheese mixture into the center of each pastry shell. Place about 2 inches below the edge of pastry shells. Spread half of cream cheese cream mixture over each pastry shell. Press remaining cream cheese mixture on top. Bake in preheated oven until semi-firm, about 30 minutes. Move edges of remaining pastry shells to secure. Cool slightly before opening and cutting. Serve hot.
Return pastry shells to oven. Melt mascarpone cheese thoroughly and sprinkle with reserved Italian cream cheese or cream cheese mixture. Whip whipped cream in medium bowl with electric mixer until warmed through (stirring occasionally). Place cream cheese mixture over each pastry shell. Serve immediately. Carve pastry into 1 solid layer. Slice into 1 half full strips at corners, so that pure heart portion has trunk end side.