1 (3 ounce) package strawberry flavored Jell-O mixed with juice
6 (4 ounce) cans sliced marshmallows
1 (3 ounce) can pineapple juice
1 (11 ounce) can cream cheese, chilled and diced
1 egg, beaten
1/2 teaspoon vanilla extract
In a medium, heavy skillet, heat marshmallows until slightly brown. Remove from heat and stir in whipped cream, sugar and vanilla extract. Spread mixture evenly over-filled pie crust. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 45 minutes. Remove wrappers from chocolate puff pastry cubes. Brush externally with egg white and spread marshmallow mixture evenly over crust. When pie turns golden brown (through the top), remove foil and force remaining gelatin into the pie shell. Immediately press pie onto spoon for filling. Drizzle with pineapple juice and spread evenly over pie. Roll the jelly-roll mixture into a rectangle. Spread pineapple-flavored Dijon mustard over filling of pie.
Place pie in a 8x8 inch baking dish, and roll edges to seal. Brush filling with glaze mixture, then place in preheated oven. Bake for 30 to 35 minutes; reduce temperature to 350 degrees F (175 degrees C).
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