4 (1 ounce) squares unsweetened marshmallow creme
2 tablespoons lemon juice
1 cup milk
1/2 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 eggs, beaten
1 cup sliced almonds
1 cup sour cream
2 cups milk chocolate chips
2 teaspoons vanilla extract
1 (15 ounce) can sliced pineapple, drained
1 cup maraschino cherries
1 (14 ounce) can cherry pie filling
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 8x8 inch loaf pans.
In a saucepan, blend marshmallow creme and lemon juice together. Mix in the milk, sugar, lemon juice, and vanilla. Pour over the whole mixture, stirring constantly. Blend the cream cheese and eggs; gently mix the marshmallow creme mixture and pineapple into the bottom of the prepared pans. Spread the cream cheese mixture over the maraschino cherries and pineapple. Crumble the whipped cream over the fruit.
Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool completely, then cut into squares.
To make the filling: Spread the cream cheese mixture over the fruit. Arrange slices of pineapple over the cream cheese mixture. Discard the maraschino cherry halves, and place a pearl in each slice of pineapple for garnish. Top each slice of pear with a chocolate slice of pear, then spoon the maraschino cherries over the fruit.
To assemble: Divide the pita into two equal pieces. Arrange one slice over the filling, and use a knife to grease the edges of the pie. Place the other slice over the filling, and cut long strips into the center of the pie. Spread frosting over the fruit and top each piece with a slice of pineapple for garnish.