6 (3 ounce) packages cream cheese
1 (14.5 ounce) package blueberry pie filling
2 tablespoons flaked coconut
1 (4 ounce) can pineapple juice
1/2 cup chopped dates
2 teaspoons lemon juice
1 (2.5 ounce) envelope raspberry flavored Jell-O mix
1 (3 ounce) package instant vanilla pudding mix
6 strawberries in stems
tree ham, chilled and sliced
1 pint strawberry jelly
1 tablespoon butter
1 cup sliced almonds
2 eggs, beaten
1 quart butter, chilled
8 tablespoons molasses
Place cream cheese, blueberries and coconut in a medium microwave-safe bowl, and microwave on high for 1 minute. Whisk with your fingers or with a wooden spoon until smooth. Pour the pineapple juice and dates into the microwave. Warm vigorously, stirring until the pineapple is heated. Mix everything into the bowl from bottom to top: pineapple, marshmallow, lime zest, dates, lemonade and raspberry jelly. Pour pineapple mixture over pie and spread evenly to within 1/2 inch of center. Chill overnight.
Preheat oven to 275 degrees F (135 degrees C).
Bake pie uncovered in the preheated oven for 35 minutes. Remove from oven and allow to cool until serving. Garnish with whipped cream and sliced bananas.
In a medium microwave-safe bowl, microwave pineapple fruit gelatin for 1 minute or to desired consistency. Stir often, stirring frequently, until the mixture thickens.
Heat the butter or margarine in a small saucepan over medium heat, and melt the coconut before mixing with the jelly and pudding mix. Spread over pie and refrigerate overnight. Beat the eggs machine into the coconut mixture. Spread over pie and refrigerate overnight. Whip a small portion of the whipping cream into a shallow dish. Fill shell with fruit.
Heat the remaining butter or margarine in a small saucepan over medium heat. Combine jelly and apples, scraping the bottom of the pan as needed, and place on top of fruit. Add fresh strawberries and nuts; soak the peaches overnight. Whip remaining 1/2 cup whipping cream into a medium-size mold. In a separate small saucepan, heat 1/2 cup milk over low heat, stirring constantly. Slowly transfer the custard mixture over pie while whisking constantly. Foam remaining greased foil or plastic wrap around pie and insert plastic knife or pastry cutter in middle. Garnish with sliced almonds and diced strawberries. Cut into strips and serve with whipped cream. Chill in refrigerator for at least 24 hours and slice into 3 squares or rounds.