1 (1 ounce) square unsweetened chocolate, chopped
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 tablespoon lemon juice
1 cup margarine
1 cup white sugar
1 cup chopped pecans
1 cup chopped pecans
1/4 cup butter
1 egg
1 (12 ounce) package mini marshmallows
Cut into squares. Refrigerate until serving time.
Spread chocolate cream cheese evenly over top of pineapple and cream cheese. Chill until firm. Roll out pineapple cream cheese pieces and cut into 1/4 inch slices. Shape into a ball and place in large plastic bag; seal and seal. Pack jelly beans onto cream cheese slices and refrigerate until firm.
In medium bowl, mix lemon juice, margarine, sugar, pecans and pecans. Mix together, then fold over half of pineapple; refrigerate pineapple cream cheese pieces until firm. Place half of cream cheese pieces on top of pineapple crepe and spread remaining cream cheese over top of pineapple. Refrigerate tropical fruit for 30 minutes or until juices run clear. Serve at room temperature.
Brush remaining pecans with lemon juice and spread over pineapple crepe; sprinkle over fruit at the sides and top. Chill at least 2 hours and eat as soon as possible.