1 (19 ounce) can cherry pie filling
1 (16 ounce) can marshmallow creme
1 (3 ounce) package instant chocolate pudding mix
1 cup peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups chocolate chips
1 teaspoon vanilla extract
1 cup white chocolate chips
Preheat oven to 250 degrees F (120 degrees C).
In a large bowl, combine peach pie filling, marshmallow creme, peanut butter, cream cheese, sugar, egg, vanilla extract and chocolate chips. Mix well and spread onto the bottom and sides of a 9 inch springform pan or tumbler.
Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow to cool in pan for 15 minutes before removing from pan. Cool completely, then chill in refrigerator for several hours.