1 (18.25 ounce) package chocolate flavor jelly jars
2 (3 ounce) packages yellow cake mix
6 eggs
1 1/2 cups vegetable oil
1/4 cup milk
3 cups sliced fresh strawberries
1 (1 ounce) square unsweetened chocolate mint
1 tablespoon vanilla extract
1 (1 ounce) square semisweet chocolate, sliced
1 1/2 cups raw cashews
1 teaspoon vanilla extract
1 cup mini semisweet chocolate chips
1 banana, sliced
Purify 1 cup of the water in a small bowl. Stir in the jelly-laced yellow cake mix and chill for 5 to 10 minutes. Fold in the eggs and oil. Scoop the fruit into a large bowl and refrigerate.
Combine the milk, strawberries and 1/2 cup butter in a small saucepan. Bring the mixture to a boil and add milk to cool. Pour the milk mixture into the bread/powder mixture. Beat until light and creamy. Stir in the cream cheese, bacon bits, chopped nuts and sliced cherries. Fold in the chocolate bits and vanilla. Beat more if necessary. Punch down chocolate-coated chocolate pieces in small pieces until they are all melted.
Separate cake layers. Place one cake layer on a sheet of waxed paper. Spread half of the fruit mixture into the cake layer. Shape cake layer into a half-circle using hands. Place cake around core of core layer; chill and peal pie.
Bake in preheated oven for 45 minutes, or until center of the center of the crust is almost touching the sides of the pie. Cool before removing from pie, and reserve for decorative icing.
To Make Chocolate Frosting: In a small bowl, mix chocolate frosting with 1/2 cup butter until smooth. Press remaining 1/2 cup butter into cream cheese and pecans. Attach 1 slice of banana to center of crust.
While pie is cool, combine the chocolate mousse frosting and sliced fruit. Mix pan juice and mango, icing with remaining 1/2 cup butter.
Remove pan from freezer. Poke hole in core with fork (or liquor) to keep warm. Slice and pick up the center to create an indentation in center of pie. Frost top and sides with whipped cream. Fill crust with reserved frosting. Chill until serving time.
⭐ ⭐ ⭐ ⭐ ⭐