1 cup white sugar
1 cup butter
3 cups diced clams
1 (10.5 ounce) can frozen lemonade concentrate
2 (3 ounce) packages strawberry flavored Jell-O
1 cup water
4 cups boiling water
1 (3 ounce) package instant vanilla pudding mix
2 cups strawberries, sliced diagonally
1 (17 ounce) can frozen whipped topping, thawed
1 (8 ounce) package sliced strawberries
Cut each pineapple into 16 wedges and set aside. Heat oven to 350 degrees F (175 degrees C).
In a large bowl, combine sugar, butter, jelly, lemonade concentrate and pudding mix. Mix thoroughly. Stir in water and boiling water. In a small bowl, stir together lemonade and whipped topping. Fold into lemonade mixture along with sliced strawberries and set aside.
To make the strawberry Jell-O: Stir remaining whipped topping into lemonade mixture, stirring until just blended with fruit. Pour over fruit and smooth. Cover and refrigerate for 4 hours.
Remove fruit from refrigerator. Cover, and refrigerate at least 8 hours to allow gelatin to harden.
In a large glass or metal mixing bowl, beat vanilla pudding by hand. Pinch into 1/4 inch balls, flatten slightly. Attach jelly shells to fruit.