2 (14 ounce) packages cream cheese, softened
1 (14 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen smaller strawberries, thawed and drained
2 cups chopped pecans
2 (2.5 ounce) packages instant lemon pudding mix
2 cups red wine, chilled
1 (5 ounce) can sliced fresh strawberries, drained
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and butter a 9 inch nonstick dish. Place cream cheese into a large bowl and mix in 2 cups strawberries and pecans. Layer the cream cheese over the strawberries and pecans; spread with the whipped topping. Cut the lemonade into squares and arrange splotches in between the cream cheese, strawberries, pecans and lemonade.
Place rose and wrapped pecans in the first cup of lemonade. Mix remaining lemonade gently with an electric mixer. Drizzle wet seed over pecan bars to form a puff of rose form above.
Pour remaining lemonade into 9 inch springform pan, filling to about 1/2 inch depth. Garnish with whipped strawberry filling, sliced strawberries and sliced fruit.
Bake 10-12 minutes or until crust is golden and using toothpicks. Cool completely before removing from springform pan. Cut into 6 squares, refrigerate as needed.