2 cups sliced fresh strawberries
2 teaspoons butter or margarine
1 pound loosely packed light brown rice
1 cup sliced fresh strawberries and cherries
2 tablespoons white sugar
1 teaspoon vanilla extract
3 cups milk
3 egg whites
1/8 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, beat butter and sugar until fluffy. Mix in rice and brown sugar to form a garbage mixture. Transfer this mixture to a separate bowl to use for brown sugar as well.
Melt chocolate-coated silver candies in the top of a double boiler or in the microwave, stirring frequently. Remove from heat and gently stir in strawberries and cherries.
Spread half the strawberries and cream mixture over the bottom and sides of your aluminum foil-lined 9-inch pie pan. Layer with the brown sugar mixture and cocoa frosting. Cover,