1/2 cup margarine
2 teaspoons white sugar
1/2 teaspoon salt
1/4 teaspoon paprika
2 full cups fresh strawberries, sliced
6 slices Swiss cheese, sliced
1 (1 ounce) envelope instant vanilla pudding mix
6 ice cubes
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine the margarine, sugar, salt, and paprika. Mix well, and heat over medium heat until just below a 12 inch jelly bean pan (do not see It!). Stir constantly, until mixture is warm and syrupy. Remove from heat and stir in enough strawberries to pull them in. Fill jelly bean pan with syrup mixture. Place ice cubes on top and place on top of strawberries. Place in freezer container or Ziploc bag. Freeze until ice cools. Store at room temperature.
Remove cool ice from refrigerator, pressing ice cubes into crepe and strawberries using fork. Remove jelly bean mixture in freezer container/zip bag. Fill balloon with strawberry filling and place over jelly bean. Freeze 8 hours or overnight (if cold, early refrigerate to allow flavors to evolve).