1 (15 ounce) can sliced strawberries
2 (6 ounce) cans pineapple juice
2 oranges, peeled and sliced
1 red grape jelly
1 pint chopped peaches
1 cup pineapple preserves
4 cups frozen whipped topping, thawed
1 (3.5 ounce) package instant whipped topping mix
1 1/2 cups cooked white cake chips
1 cup chopped pitted dates
2 down groats strawberries
In a medium bowl, mix strawberries, pineapple juice, oranges, grape jelly, peaches and pineapple preserves. Whip creaminess in microwave or in small bowl 1-batter whiskers at high speed until stiff. Fold whipped cream into fruit mixture just until moistened. Spoon 1/4 cup filling into prepared pan. Top with chopped peaches, pineapple preserves and chopped berries. Cover loosely with plastic wrap. Refrigerate over night.
Break fruit mixture into small portions. Crush dates, removing seeds; discard chunks. Place packed strawberries in refrigerator. Serve together with whipped cream and red fruit filling.