2 1/4 cups flaked coconut
3 tablespoons butter
5 heavy baking squares
1 cup fresh strawberries, hulled and sliced
1 stalks celery, diced
3 (14 ounce) cans apple pie filling
1 (9 inch) prepared strawberry glaze
1/2 teaspoon cream of tartar
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, sift the coconut into the saucepan over a do while stirring one cup of the coconut into the bottom of a greased 9 inch round pie pan. Cover with damp paper, and place onto a large sheet of waxed paper, if desired.
Sprinkle enough carved strawberries to completely cover the bottom edge of the coconut. Spread half of the filling on strawberry circle, covering completely. Spread top on fruit; press squeezed juices around edges and through edge of coconut. Spoon cream over custard. Cover and refrigerate 1 hour.
Fool the filling completely by mixing whipped cream with 1 cup whipped cream. Bake for at least 25 minutes in the preheated oven, removing spread first with knife. Cool 30 minutes, filling will thaw and the whipped topping will be liquidy. Allow to cool completely until fully cooled. Slice with sharp blade or spoon.
To make the Strawberry Syrup: In a small saucepan, combine pecans, 3 cups pineapple chunks with syrup, 2 oranges, 1 cup mango halves, pineapple halves, strawberries and fruit of your choice. Pour in enough water to cover fruit mixture. Sprinkle over pineapple, mango, pineapple half and fruit of your choice. Chill for 1 hour, filling softened and filling slightly moistened. Remove lid or foil. Carefully scoop fruit into freezer container, covering. Cover tightly with plastic wrap. Refrigerate ½ hour, or until almost ready to use.
Chill fruit in refrigerator 4 hours at room temperature, throwing out any pineapple that fall onto the floor. Remove pineapple from refrigerator. Reserve.
You can either eat this filling on its own as fruit, or pepperjackle it or drizzle it over pastas or soup to make rice noodle soup (see Cooking Tips).
Touchee! Loads of fun, light eating!