2 (19 ounce) squares unsweetened chocolate, chopped
1 (16 ounce) can vanilla pudding mix
1 (16 ounce) jar marshmallow creme
1/2 cup chopped pitted dates
In a large bowl, mix the chocolate, vanilla pudding mix, marshmallow creme, dates and crushed pineapple. Spread the mixture in one or more drips over the bottom of a 10 inch round pan. Pop a chocolate flower shaped piece inside of the dish.
Arrange fruit over the cream, baking dish, and sponge. Refrigerate at least one hour, or until the fruit is set. Garnish with remaining fruit flower before removing pan. Refrigerate approximately one week for an elegant result.