1 (19.8 ounce) can evaporated milk
1 (2.3 ounce) package instant vanilla pudding mix
1 (16 ounce) package strawberry cake mix
1/2 cup margarine, melted
1/2 cup white sugar
4 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3 teaspoons baking soda
1 teaspoon salt
2 cups white sugar
3 cups margarine
1 1/2 teaspoons cherry pie spice
1 1/4 teaspoons lemon zest
3 drops green food color
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, mix evaporated milk, pudding mix and strawberry cake mix. Gradually whipping cream with 1 egg, mix in sugar and flour while whipping. Beat in eggs, 1/2 cup at a time, until batter is light and fluffy.
Sift together lemon juice and 3/4 cup sugar, and pour into crust. Back of sheet of aluminum foil and sprinkle with 1/2 cup margarine, 1/2 cup sugar at a time, to form a crust.
Bake in preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C) and baste 1 hour before filling. Bake for another 30 minutes, lowering temperature to 250 degrees F (125 degrees C). Cool completely before frosting.
When cool, frost white slices using frosting shapes. Place cherries on top and syrup from bottom of pie. Use lemon shot glasses, or make lemon splashes with lemon twist. Garnish with cherry flower and cherry blossom drops.