1 cup fresh strawberries, sliced
1/2 cup white sugar
1/2 cup butter
1/8 teaspoon salt
2 eggs
3 (3 ounce) packages whipped cream with marshmallow creme
1 (11 ounce) package strawberry flavored Jell-O
1 (3 ounce) can coconut cream liqueur
1 (8 ounce) can pineapple juice concentrate
1 1/2 cups chopped pecans
1 1/2 cups heavy whipping cream
Stir strawberries and sugar together in small bowl. Stir in butter, salt and eggs; mix well.
Grease and flour two 9x13-inch pan pan.
Place strawberries in prepared pan; sprinkle with 3/4 cup sugar. Top with remaining sugar and marshmallow cream.
Pour gelatin over strawberries, reserving 1/2 cup. Cover and refrigerate 1 hour or overnight.
Roll jelly into thin discs; place over berries. Cover and refrigerate until set.
Combine whipped cream, custard and pineapple juice in small bowl; pour over strawberries and sugar.
Cover and refrigerate overnight.
Heat oven to 350 degrees F. Cook triangle of parchment paper or foil in preheated oven for 1 minute; remove foil. Spread custard over custard, leaving a 1/2 inch border around edge of pan. Pour strawberries and 1/2 cup sugar over top of custard. Cook for 1 minute; removing pan from oven. Place fruit on plate; press edges together to seal. Serve covered with hinges.
⭐ ⭐ ⭐ ⭐ ⭐