1 (15 ounce) can cherry pie filling
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (7 ounce) container frozen whipped topping, thawed
2 (16 ounce) packages vanilla wafers
1 (16 ounce) package sharp processed cheese spread
4 eggs
1 (4 ounce) package white sugar
2 tablespoons vegetable oil
1 (8 ounce) can marshmallow creme
1 (16 ounce) package frozen whipped topping, thawed
1/4 cup milk
1 (16 ounce) can sliced almonds
2 (8 ounce) packages cream cheese, softened
1/4 cup white sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
In a medium saucepan, mix cherry pie filling, cream cheese, pudding mix, whipped topping, vanilla wafers and processed cheese spread. Bring mixture to a boil and stir until melted. Pour into crust and refrigerate for at least 2 hours or overnight.
Preheat oven to 400 degrees F (200 degrees C).
Remove from refrigerator and lightly grease a 9 inch springform pan. Gently spread pie filling mixture into bottom of pan. Place 1/2 cup whipped topping over pie filling in pan. Place 1/2 cup crushed marshmallow creme over pie filling. Pour 1/2 cup milk over whipped topping in pan. Place 1/2 cup nuts over pie filling in pan. Pour 1/4 cup marshmallow creme over pie filling in pan. Pour 1/4 cup marshmallow creme over cream cheese in pan. Pour remaining 1/2 cup milk over cream cheese in pan.
Bake in preheated oven for 45 minutes, basting with 1/4 cup marshmallow creme every 10 minutes. Cool completely. Glaze over pie. Refrigerate remaining pie for at least 1 hour. Garnish with whipped topping.
While pie is baking, preheat oven to 375 degrees F (190 degrees C). Remove from oven and sprinkle top with 1 egg. Fill crust with marshmallow creme. Place 1 teaspoon marshmallow creme over crust. Chill for at least 1 hour. Sprinkle remaining 1/4 cup marshmallow creme over pie.
Return pie to oven and bake for an additional 30 minutes, or until filling is set. Cool completely. Run knife or metal spatula around outside of pie to loosen cake. Frost with whipped topping and serve immediately.