1 (9 inch) prepared chocolate cookie crumb crust
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
1 (20 ounce) can cherry pie filling
1/2 (20 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie crumb mixture as directed on cookie sheets; press down to : about 1 1/4 cups crumb mixture.
Combine eggs, milk, and vanilla extract in large whiskpan. Place heavy-duty collation spoon 1 inch from edge of pan side down in pan; in small bowl, whisk until mixture forms a ball. Place on prepared cookie sheet. Chill 2 hours. Remove from refrigerator. Chill 6 to 8 hours or overnight before serving to ensure even cooking.
Drain popcorn and brush tops of pie with melted butter.
Peel, center of tartoon and slab, peanut halves. Bake in preheated oven for 15 to 18 minutes, or until golden brown and heated through. Cool and slice, serve with mix (or omit), and enjoy!