1 (8 ounce) package cream cheese, softened
1 (16 ounce) package white chocolate candy-coated chocolate pieces
1 cup chopped pecans
1 (2 1/2 ounce) can evaporated milk
1 cup butter, softened
1 (16 ounce) can crushed pineapple, drained
1 cup chocolate candy-coated strawberries
1 cup chopped almonds
HOW TO USE:
Cut all bread into 1 inch slices. Cut each slice into 4 triangles. Place the triangles in the bottom of a large glass bowl, facing outward. Press dough tightly onto the glass surface. Using a fork, poke holes in the top of the slices. Repeat with remaining slices. Refrigerate bread slices while preparing the pudding for 2 hours.
PLACE each piece of sliced bread evenly on a large ungreased baking sheet. Place slices in the pans of each oven. Bake in the preheated oven for 10 to 12 minutes, until golden brown. Remove from oven and lightly oil base.
MELT white chocolate chips in large saucepan over medium heat. Remove from heat and stir in sugar, pecans, evaporated milk, butter, pineapple, and chocolate candy coating. Mix thoroughly. Pour into bowls and refrigerate for at least 1 hour to allow puffed pastry to set in.
MELT cream cheese, softened. Mix cream cheese and chocolate flavor cola. Spread cream cheese mixture over pecans.
PLACE pineapple and strawberries in large baking dish. Pour cream cheese mixture over fruit. Cover bowl and refrigerate for at least 2 hours. Cover bowl and chill for at least 2 hours. Garnish strawberries with chopped pecans, almonds and pecan skins. Serve hot or cold.
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