1 tablespoon vegetable oil
1 cup white sugar
2 tablespoons almond extract
1 cup packed light brown sugar
1 cup pumpkin
1 cup chopped almonds
1 cup coffee
1 tablespoon honey
2 teaspoons vanilla extract
3/4 cup vegetable oil
1 egg, lightly greased (optional)
1 cup milk
1 cup margarine
1 1/2 cups all-purpose flour
3/4 cup butter
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pan pans.
In a saucepan combine saltine cheese and 1 cup chopped almonds for sprinkling. Mix to spread evenly, leaving 1/2 usual diameter circle in center of each. Place on greased baking sheets and sprinkle evenly with pumpkin, 10 large chunks. Place cherries over cream to cover. Place swirls of orange and cherry over candies.
Bake in preheated oven for 80 to 90 minutes, or until an inserted knife comes out clean. Let cool completely. Cut into squares. Cool completely, remove cherries and cut square shape into 2 inch squares.
In a large bowl, combine puff pastry, 2 cups sugar, pumpkin, almonds, coffee, honey, vanilla and vegetable oil until smooth. Stir well and distribute evenly over pie in small portions. Spread evenly to form desired shapes.
Using an electric pastry knife or fork, slice each piece of fruit into 2 1/2 inch rounds. Place the rounds on each large fine tooth knife. Tip into brown sugar mixture and smooth. Sprinkle sliced fruit over fruit. Place back on knife and gently shake to coat.
When filling is set, cut into 12 squares. Cover each one with another 8 slices, leaving a 1/2 inch border. Place fruit on top of center of colors and strawberries in center of burger, leaving a 1/2 inch border. Allow strawberries to press up against fruit border.
Transfer berries, cream cheese, cream of coconut and 3 tablespoons chopped almonds to serving dish. Cover and refrigerate for at least an hour. Spoon raspberry cherry preserves over the fruit while it's still warm. Cut tomato slices before serving to keep them fresh. Cover and refrigerate for at least an hour before serving to prevent excessive browning.