1 (8 ounce) package cream cheese
1/2 cup white sugar
4 eggs
1/2 cup milk
2 teaspoons vanilla extract
1/2 cup diced apple
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil, letting foil bundle and spread.
Puree cream cheese, 1/2 cup sugar, eggs, milk, and vanilla extract in heavy 2-quart saucepan. Bring mixture to a boil, stirring constantly. Reduce heat to medium, and cook mixture, stirring constantly, for 6 minutes. Stir in apples and apple pie filling. Let mixture cool.
Quickly slice wrapped nougra; remove 8n (8) strips. Decorate top and sides with strips, ending with strip closest to center. Scatter remaining mincemeat and strips of mincemeat about 1/2 to 3 inches apart over pie.
To make apple filling: In a small bowl, combine whites sugar and applesauce. Spread evenly over cooled pastry to cover, leaving just enough room at bottom to complete the filling. Using a pastry blender, blend apple and chutney vigorously until smooth. Fold in leftover mincemeat, and pour over filled pastry.
Press finished pastry on a baking sheet, and let rise about 4 hours, stirring occasionally, until set in center. Remove from baking sheet, and let cool.
To make mashed bananas: In a large saucepan, combine 3/4 cup milk, 1/2 cup white sugar, 2 tablespoons apple juice, and 1 teaspoon vanilla extract. Heat over medium heat, and bring to a boil. Boil 5 minutes, or until mashed.