1 (18 ounce) can sliced strawberries, drained
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced strawberries
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 cup sugar
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup honey
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) molding cups or cream cheese rims.
Beat cream cheese until fluffy; mix in strawberries and pecans. Add fruit and fruit preserves and mix well.
Line bottom and sides of molding cups with strawberry filling and cut crepe into 1/2 inch squares. Place 1/4 cup strawberries in bottom of molding cups and top with whipped cream. Fill molding cups 1/2 full with fruit.
In a medium bowl, beat cream cheese until fluffy. Mix in whipped cream and sugar. Drizzle mixture over crust.
Place vanilla extract in a small saucepan. Mix cream cheese mixture, whipped cream and salt; slowly pour into molding cups until filling is completely covered. Chill dough overnight before shaping into desired shape.
Roll pie out to 1/2 inch thickness. Cut into desired shape. Cut into bars or squares. Place in freezer. Refrigerate pie for several hours.
Remove crust from freezer, leaving holes in the bottom. Place filling in freezer. Cool completely, then refrigerate for several hours. Pull down pie and cut into segments. Serve warm.