1 (3 ounce) package instant white chocolate pudding mix
1 cup evaporated milk
1 (3 ounce) package strawberry flavored Jell-O mix
1 (16 ounce) can crushed pineapple, juice reserved
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar marshmallow creme
2 cups white sugar
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pudding mix, evaporated milk, gelatin, pineapple juice and crushed pineapple. Stir until smooth. Stir in cream cheese if desired. Fold in marshmallow creme. Spread evenly into pie pan.
Layer cake layer with whipped cream and pecans.
Bake for 35 minutes in the preheated oven, or until cake springs back when lightly touched. Cool completely before cutting into bars.