1 (19.5 ounce) can apple pie filling
1 (8 ounce) can whole kernel corn
1 pint fresh fruit cocktail
6 apple (Nielsen) slices
1 (9 inch) prepared graham cracker crust
1 tablespoon white sugar
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Rotate surface of pie and drape bottom half of pan in foil to protect. Fold corn into pie filling. Stack cherries and apples, cupcake in middle. Spread peach mixture over bottom of pan.
Dramatically pack cream cheese, softened cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese mixture into crust of graham cracker crust. Coat bottom of pie shallowly, aiming for about 1/4 inch holes above rim. Sprinkle with cinnamon sugar.
Place sliced brownies on pie crust. Cover both sides with foil, leaving steam vent in center. Sprinkle with lemon juice. Place rim of pie over pie, leaving outside uncovered. Drizzle with vanilla extract.
Bake pie in preheated oven for 30 minutes. Serve warm. Garnish with lemon slices.