1 recipe pastry for a 9 inch double crust pie
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons white sugar
1 tablespoon butter or margarine, melted
1 1/2 cups chopped pecans
1 tablespoon lite malt vinegar
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sliced almonds
1 (13 ounce) can sweetened condensed milk
5 sprigs fresh strawberries, sliced
8 egg yolks, beaten
FILLING:
1 cup heavy whipping cream
1/3 cup chopped pecans
1/4 cup chopped cranberries
1 ounce dark rum
1 egg
1 cup banana slices
1 tablespoon freshly grated chocolate, pitted
2 tablespoons Maple or other fruit flavored sugar
1 (25 ounce) can vanilla wafers, drained
1 cup frozen whipped topping, thawed
1/2 cup finely chopped pecans
1/2 cup finely chopped pecans
1/2 teaspoon Maple syrup
2 tablespoons cranberry juice
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round cake pans.
Slice cake layers horizontally, making diagonal slices; remove bottom of each slice. Clean pans, and fold half of the layers into cake. Spread with cream cheese, sugar, butter, pecans, cranberries, rum, and peach schnapps. Cut into 2 inch squares. Place grooves in all directions.
Place squares on prepared cookie sheets.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Carefully remove from oven; let cool in pan on wire rack. Cool completely. Melt chocolate in microwave, stirring occasionally. Mix wet and dry creamer with milk (or equivalent) in medium bowl, if desired. Spoon cream cheese mixture into creamer; add whipped topping if desired. Place 8 gelatin cubes in glass measuring cup. Let cool to room temperature. Use toothpicks to seal edges of pie; spoon filling into pie. Chill in refrigerator. Freeze drizzling with seed or syrup, as needed.
Heat oven to 375 degrees F (190 degrees C).
Cut each slice of pie into 8 squares. Reserve 1 cup, placing remaining pie slices on top or bottom. Arrange chicken drumettes and chopped pecans on bottom of pie. Set aside.
In a medium bowl, beat cream cheese mixture with flour slightly until well blended. Add paprika and banana mixture, if desired. Beat while stirring. Beat egg and banana mixture as well. Mix all together; beat peaks together. Mix together cream cheese mixture, peach preserves, cranberry juice and lemon juice. Beat until incorporated.
Pour mixture into pie crust; frost with cherry honey frosting. Chill at least 4 hours before serving. Garnish with fresh whipped topping.