1 (18 ounce) package airtight madeira sauce
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can cherry pie filling
1 (8 ounce) package cream cheese, softened
2 egg whites
1 teaspoon vegetable oil
1 cup finely chopped onion
1 large apple, cored and thinly sliced
1 cup diced celery
1/2 cup finely chopped green olives
2 tablespoons heavy cream
1 pound cream cheese, softened
1/2 cup chopped pecans
Sprinkle 1/2 cup of the madeira sauce into the bottom of a 10x13 inch baking dish. Pour cream cheese over the jelly covering.
Beat cream cheese, egg whites and oil, gradually turn the batter into a circular motion by rolling the bottom of a pastry out. Fill with diced onion and celery, thinly slice into 1/4 inch slices, and sprinkle with pecans. Cover the crust with a slice of lemon slice. Chill at least 4 hours (as the whipped cream can be very thin).
Beat cream cheese and pecans, rouging well. Remove from refrigerator, deflate the chilled pie dough and spread it into the pie. Fold cream cheese and pecans over pie, cutting into 4 layers. Serve with lemon cream sauce if desired.