1/4 cup butter
1/4 cup white sugar
3/4 cup packed light brown sugar
1 1/2 cups orange juice
1 (12 ounce) can crushed pineapple
1 (8 ounce) package instant coconut cream pudding mix (see Cook's Note)
3 cups fresh strawberries, sliced
1 (3 ounce) package instant lemon pudding mix
1 cake-size bag strawberry flavored Jell-O
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour and baking powder; set aside. Cream together the butter, white sugar and brown sugar until smooth. Stir in the orange juice, pineapple, and pudding mix. Mix until a thick dough forms.
Roll the crust into a 1/2 inch diameter rectangle. Cut into 1 inch squares. Place 2 to 3 inches apart on the prepared baking sheet.
Bake in the preheated 350 degrees F (175 degrees C) for 45 minutes. Let cool. Remove from pan. Roll the cake into an 8 inch deep dish pie and freeze until firm. Remove from freezer.