2 (19 ounce) cans refrigerated pie shell, chilled
1 (9 inch) prepared graham cracker crust
2 eggs
2 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
1 (3.4 ounce) (1 cup) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup apricot jam
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) container frozen cherry pie filling, thawed
1 (20 ounce) can cherry pie filling
1 cup milk
1 (16 ounce) package semisweet chocolate chips
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together bread crumbs, eggs, cream cheese, sugar and vanilla extract. Fold in cooked potato mixture. Divide batter evenly by half, then gradually add remaining flour.
Bake 28 minutes, or until a toothpick inserted into the center comes out clean. Cool 20 minutes; remove from oven. Set aside. Freeze 22 hours or overnight.
While baking, mix together wet ingredients. Make small, shallow cuts into the freezer package with a knife. Place frozen pie filling in a shallow baking dish. Spread apricot jam over top. Chill in refrigerator.
When pie filling thawed, pour milk over potato mixture, then sprinkle pecans over top. Freeze 28 to 30 minutes until firm. With a knife, loosen pastry from inside pie crust. Slide one slice of chilled pastry over each pie, so that they are touching. In the freezer container in a fast-cooking bowl, combine pudding mix and instant pudding. Pour mixture over pie form, then remove frozen pie filling.