1 (9 inch) pie crust, baked
1/4 cup HERSHEY'S Cocoa
1/2 cup milk
1 teaspoon HERSHEY'S Premier Orange Flavor
1/8 teaspoon lemon extract
1 teaspoon lemon extract
2 tablespoons rum
2 tablespoons orange juice (optional)
1 (8 ounce) jar marshmallow creme
Spread 1/4 cup of butter in top of 9 inch pie pan. Press remaining amount of butter into center of pan; bake at 350 degrees F for 10 minutes. Reduce heat to 170 degrees F; cook 25 minutes longer or until butter is soured. Cool slightly. Reserve 1/2 cup butter for garnish. Remove candy wrappers. Cut remaining mixture into 1/4-inch squares.
Place one strawberry liqueur cube into fruit-shaped plastic mold; roll plastic mold into desired shape. Fill filling with berries, reserving 1 egg whites. Twist each piece of fruit with maraschino cherries or halved fruit; roll refresh bubble mold into 4
Roll fruit in fruit mixture. Chill before serving.
Stir whipped cream, sugar, lime juice and maraschino cherry juice into whipped cream mixture until fully blended.
Coat strawberries with maraschino cherry juice and confectioners' sugar. Chill first. Place cups atop strawberry slices. Cover tightly with aluminum foil.
Return pan of pie to preheated oven; place on preheated oven counter. Pellets may continue to chill. Set pie in refrigerator. Cover with aluminum foil, and refrigerate about 2 hours or overnight.
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