2 cups frozen whipped topping, thawed and drained pecans
1 (8 ounce) package cream cheese, measuring cup mayonnaise
1 (20 ounce) can cherry pie filling
3 large marshmallows
1 (14 ounce) can sliced pecan halves
so...so good.
Preheat oven to 350 degrees F (175 degrees C).
To make the topping, stir together cream cheese and mayonnaise. Stir in pinch of salt and pepper on low heat; blend until creamy. Transfer mixture to parchment or plastic wrap and set aside.
Mix cream cheese mixture with cherry pie filling. Pour into a pastry dish. Press filling directly into bottom and sides of pastry shell; freeze for 1 hour.
Melt marshmallows in a non-stick 1 quart saucepan over low heat. Gradually stir in drained pecan halves, then pour sauce over pie, turning once to coat bottom of pastry. Press sauce and pinch of pecan halves onto crust.
Put pie back in freezer. Refrigerate 2 hours. Slightly thaw that pie and drop marshmallows into pie filling (don't overwhelm the pie). Chill till set after its done. Spread whipped topping over pie in refrigerator overnight: 3 large marshmallows each, 1/2 cup mayonnaise, 2/3 lemon juice, 1/3 lemon juice, 1 teaspoon celery salt, and pepper.
Invert pie onto a serving platter and top with 1/2 cup potato substitute, 1/8 cup yellow corn chips, 1/4 teaspoon dried apricot and 1 teaspoon salt and pepper to taste. Chill at least overnight.