2 tablespoons soy sauce
4 fluid ounces heavy cream
1 cup strawberry jelly
2 teaspoons lemon juice
2 tablespoons water
1 (50 ounce) can crushed pineapple, drained
1 (1 ounce) package instant vanilla pudding mix
1 (12 ounce) package frozen whipped topping, thawed
Combine soy sauce and cream in a small dish. Spread the jelly mixture over the bottom of the plastic wrap and refrigerate until set. Remove plastic wrap and refrigerate.
In a medium bowl, mix whipped topping and strawberry jelly. Fold the whipped topping into the jelly mixture and spoon it over the pineapple. Shred into bite size pieces. Refrigerate until completely set before cutting into bars.