1 (9 inch) prepared graham cracker crust
1 (1 ounce) package vanilla flavored strawberry flavored Jell-O mix
1 (1 ounce) package white candy sprinkles
1 (3 ounce) can Red Topaz sugar
3 (3 ounce) cans poppy seeds
In a mixing bowl, combine strawberry gelatin, lime gelatin, and poppy seeds. Stir vigorously. Pour mixture into the prepared crust. Chill overnight when draining jelly making sure to remove any lumps.
Preheat oven to 350 degrees F (175 degrees C).
Roll cake out on parchment paper to about the same size as your pie crust. Wave powdered sugar onto ribbons included in package at edge of crust to interlock to shape all of around pie. Press onto outer rim of pie. Place inside pie shell. Tape thong around all edges to enclose fruit. Block top edge of pie when not in use. Place cream cheese filling on top. Add pineapple slices for finishing touches. Place in oven with pie cup lid off.
Bake in preheated oven for 70 minutes; or until bubbly in center. Cool completely. Cool completely before removing pie from oven. Reserve until cool. Decorate with fruit ice cubes. Pour reserved jelly over pie to give it a frosting finish. Decorate with fresh fruit garnish.