2 cups butter
4 cups sifted all-purpose flour
1 cup packed brown sugar
1 (14 ounce) can crushed pineapple, drained
1 (8 ounce) package strawberry cheesecake mix
20 strawberry sherbet
Preheat oven to 375 degrees F (190 degrees C). Grease three 9x13 inch round or round baking pans.
In a large bowl, cream together butter, brown sugar and brown sugar until smooth. Beat in crushed pineapple and pineapple juice. In a large bowl, mix strawberry cheesecake mix and whipped cream. Beat mixture into heart of a jellyroll pastry (eg. Strawberry Candies, Corn Snack Mix or Blueberry Moon Pie). Wrap in plastic wrap or parchment to keep it refrigerated.
Bake in preheated oven for 30 minutes, letting cool in pans slightly on the bottom.