1 (3 ounce) package cream cheese, softened
1 tablespoon butter
1 (16 ounce) package white cake mix
6 eggs
1 (14 ounce) can cherry pie filling
1 (8 ounce) package fresh fruit juice concentrate
2 teaspoons orange juice concentrate
1 teaspoon cranberry juice concentrate
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Combine cream cheese and butter in a shallow dish. Mix eggs, cream cheese mixture, pineapple and orange juice; pour into prepared pans. Sprinkle on top of pineapple and cream cheese mixture.
Remove pie crust from pans and refrigerate for two to three hours. Beat cream cheese and egg mixture until smooth. Stir in fruit juice concentrate and orange juice concentrate; spoon cream into pie filling. Sprinkle over pie and garnish with cranberry candy apple. Place other pie filling on top.
Divide breakfast and lunch on separate plates. Drizzle whipped topping and white rum over fruit of all shapes, sizes and colors, if desired. Garnish fruit with cranberry slices if desired. Cover and chill for two hours. After two hours, slice into 1/4-inch squares. Serve filling chilled.