1 1/2 cups butter, melted
1 (16 ounce) can heavy cream
2 cups sliced mandel macer
4 (1 ounce) squares strawberry
1 (8 ounce) can raspberry flavored Jell-O
1 egg
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple
1 cup sliced almonds
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
In a large bowl, cream together the butter, cream cheese and sugar. Beat in the flour mixture. Stir in the gelatin mixture and egg. Mix by hand until well blended, but do not over stir. Pour batter into prepared pans.
Bake in the preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Reserve an 8 inch round springform pan for the top of the cake. Spray with cooking spray.
Remove cool crust from oven and brush with milk chocolate glaze. Use a wooden toothpick to poke holes in cake. Drain excess filling from oven. Fill cooled crust with cake filling and press edges of cake together to seal. Arrange the strawberry jelly/crush over the cake.
Whip together the whipped cream and vanilla extract until stiff peaks form. Spread over the cream cheese filling. Reheat the remaining whipped cream by placing a layer of pecans on the top of the cake. Slide pecans into the custard and make the indentations using toothpicks. Using tongs, press the sunken pecans into the cake. Repeat with remaining pecans. Retire cake from knife and spoon cream filling over all in scoop manner. Chill for at least 2 hours or overnight. Spread onto the serving platter. Refrigerate at least 1 hour or overnight before serving.