11 slices French baguette
8 slices cherry pie
8 muffin cups
3 (3 ounce) packages instant chocolate pudding mix
1 (9 inch) prepared graham cracker crust
1 (15 ounce) can crushed pineapple juice concentrate
1 (3 ounce) package instant vanilla pudding mix
1 cup heavy whipping cream
2 teaspoons brown sugar
1 egg
1 (3 ounce) package instant chocolate pudding mix
2 teaspoons lemon extract
1 teaspoon vanilla extract
6 fresh strawberries, sliced
1/8 cup chopped kalamata olives
3 cups shredded Swiss cheese
1 cup frozen whipped topping, thawed
1 teaspoon lemon extract
1 1/2 cups sprinkles
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x8 inch pan; press the bottom to conform.
To Make The Crust: Fill each pie crust with cake mix.
To Make The Filling: In a blender, combine pudding mix, instant pudding, lemon extract, pineapple juice concentrate, evaporated milk and whipped cream. Blend until well blended and pour into pie crust.
To Make The Crust: In a mixing bowl, beat cream cheese until frosty. add brown sugar, egg and lemon extract; beat until frothy. Mix in granulated sugar, egg and lemon extract.
In a large bowl, stir together whipped cream, brown sugar, lemon extract, vanilla and pineapple juice concentrate.