2 1/2 cups butter, softened
1 (19 ounce) can cherry pie filling
2 cups chocolate-coated chocolate balls
1 (8 ounce) can crushed pineapple with juice
2 (3.5 ounce) packages instant chocolate cream cheese at room temperature
1 1/2 cups prepared gelatin
2 egg whites
1/2 cup white sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cardamom
2 tablespoons white sugar
3 cups chocolate candy
Grease a 9-in. dish-issuing dish. beat the butter into the large mixer bowl; beat well and gradually beat in the pie filling, cherries and chocolate. Stirring constantly, beat in gelatin.
In a small bowl, combine pineapple, cream cheese or corn syrup, egg whites, sugar, vanilla, salt, cardamom and white sugar. Mix well. Spread the mixture into the prepared pan. Chill in refrigerator.
Beat egg whites into the whipped cream mixture, then quickly over medium speed, into peaks. Fold the cream into the cream cheese mixture. Spread egg whites evenly over the chilled crust.
Bake in preheated oven for 35 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Remove from oven and brush top and bottom with egg whites, then sprinkle with ground nutmeg. Immediately invert onto serving platter or a wooden serving spoon. Refrigerate significant portions of pie while making preparation.