1 cup margarine, softened
1/2 cup white sugar
1 1/2 cups margarine, softened
1 cup packed brown sugar
1 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
1 cup flaked coconut
1 (17.5 ounce) can pumpkin seeds
1 (18.25 ounce) can sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch springform pans.
In a large bowl, cream together the margarine, white sugar and brown sugar until smooth, about 3 minutes. Beat in the pumpkin pie spice and vanilla until well blended. Beat in the creamed mixture and coconut. Fold in the strawberries. Refrigerate 8 hours before serving.