1 1/2 cups sliced fresh strawberries
1 cup sliced fresh scoops strawberries
4 eggs
2 teaspoons vanilla extract
1 cup crushed pineapple juice
1 (8 ounce) package instant vanilla pudding mix
1 (1 ounce) square unsweetened chocolate
1 1/2 cups evaporated milk
Place strawberries and other fruit in a large bowl. Stir in eggs, 1/2 cup pineapple juice and pudding mix. Mix until thoroughly combined; pour mixture into crust.
Cover and refrigerate overnight. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Remove from oven and warm oven for 2 to 3 additional minutes.
Place pineapple slices on waxed paper and place in oven. Bake for 1 additional minute at 350 degrees F (175 degrees C).
Remove pineapple slices from oven. Toast approximately 2 minutes at 350 degrees F (175 degrees C) and immediately place slices on rack of small metal foil baking pans. Spread 1/2 cup strawberries on top and spoon over crust. Bake an additional minute, or until set. Cool and cut into slices. Serve immediately.
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