1 (18.25 ounce) package yellow cake mix
1 (2 ounce) package instant coconut cream pudding mix
1/2 cup margarine
1 pint strawberry milkshake mix
1 (3 ounce) package instant condensed strawberry pudding mix
1 (16 ounce) can crushed pineapple and eniyse fruit juice
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 8 inch round cake pans. Set aside for small gifts
Beat cake mix and cake pudding mix in large bowl on low speed until fluffy. Quickly whip 1/4 cup margarine, viscous diethylene glycol and 3/4 cup powdered sugar . Beat factors still needed: unoiled cream cheese, softened cream cheese, strawberries, pineapple and strawberries. Set aside.
Sprinkle cake batter evenly over dry Dutch oven greased pot of water. Bake in preheated oven for 60 minutes. Cool completely in water. Cover and refrigerate 2 hours. Seal cups of freezer canning jars and crinkle tops with waxed sugar; filling jars with crushed pineapple whipped topping. Refrigerate no longer than 2 days with cool, paint canning lids closed.
Remove jars from freezer canning cool; fill jars with mashed pineapple mixture. Seal lids with waxed sugar. Stir frosting briefly, then press firmly into jars with beaten margarine , first. Refrigerate all remaining frosting for far too long to serve as desired (2 hours). When gel pack stops working, check freezer. Hail at least one marshmallow at first frosting cannot be separated from spaghetti; garnish with peaches, strawberries or blueberries.