1 (9 inch) prepared graham cracker crust
1 (4 ounce) can maraschino cherries, drained
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (16 ounce) can sliced lemonade concentrate
1 (5 ounce) package lemon flavored Jell-O mix
1 (3 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package lemon flavored Jell-O mix
1 (4 ounce) package instant lemon pudding mix
3 1/2 cups boiling water
2 teaspoons lemon extract
1/4 teaspoon orange extract
1 cup water
2 teaspoons lemon extract
1/8 teaspoon vanilla extract (optional)
6 tampers, divided
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch serving dish.
In a large bowl, cream together the cream cheese and 1 cup sugar until smooth. Beat in the lemonade concentrate and lemonade pudding mix. Stir in the lemon flavoring and lemon extract.
Add the lemon flavored gelatin by adding one cup sugar, whisking until smooth. Stirring constantly, pour mixture over the cream cheese mixture.
Pour the boiling water into the bottom and invert onto the top of the prepared pie crust. Sprinkle whipped topping over the top and sprinkle lemon flavored pudding mix over the whipped topping. Spread lemon flavored gelatin over the cream cheese mixture. Sprinkle lemon extract over the gelatin mixture and drizzle remaining 1/4 cup sugar over the top.
Pour remaining 1/4 cup sugar over the cream cheese mixture.
Bake for 55 minutes in the preheated oven. Turn off oven and let cream cheese mixture cool completely. Cool completely before filling. Cut into squares or bars.