1 cone instant vanilla pudding
1 (16 ounce) package strawberry poppin' cereal
1/2 pound fresh whipped topping
1 (16 ounce) can sliced strawberries, drained
8 ounces cream cheese
1/2 pound butter, softened
1 large onion, diced
4 eggs, beaten
1 cup milk
1 (12 ounce) package frozen strawberries
1 1/2 cups fresh strawberries
Preheat oven to 375 degrees F (190 degrees C). Coat bottom and sides of an 8x8 inch pan with cooking spray.
Place pineapple slices in a large bowl and beat together. Transfer pineapple mixture to a large bowl. Combine strawberries and whipped topping in a large bowl. Beat cream cheese and butter with a spoon until light. Stir in strawberry puree. Combine eggs, milk, pineapple mixture and sliced strawberries. Stir well.
Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Remove from oven and sprinkle buttercream frosting over cake. Leave cake warm for 10 minutes, stirring frequently. Cool over slightly.
In a large bowl, combine strawberry puree, eggs, milk, pineapple mixture and strawberries. Mix well and stir into chilled crust after filling. Serve warm. Frost top of cake with strawberry whipped topping, drizzle with buttercream frosting. Dust with whipped topping and serve with cake hanger or aluminum foil. Refrigerate 8 hours, or overnight before cutting into squares. Refrigerate cake while serving!
⭐ ⭐ ⭐ ⭐ ⭐