1 (15 ounce) can crushed pineapple with juice
3/4 cup brown sugar
2 tablespoons butter, melted
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons honey, melted
1 (8 ounce) package cream cheese, softened
2 tablespoons butter or margarine, melted
1 (8 ounce) package white chocolate frosting
1 (7 ounce) can raspberry syrup
1 cup strawberries in juice
1 (12 ounce) package frozen whipped topping, thawed
1 (8 ounce) container frozen rhubarb, sliced
Stir sugar, brown sugar, butter into a large bowl. Mix in thin slices lemon into lemon-lime soda mix, then stir in water. Beat in pineapple, 1/2 cup brown sugar, whipped topping, honey and cream cheese. Stir in butter or margarine. Pour into a 9x13 inch pan or the traditional frosting container. Chill in refrigerator.
Line a greased cookie sheet with waxed paper. Place shredded rhubarb on waxed paper. Cover with filling and refrigerate in refrigerator.
Beat cream cheese, sugar mixture and white chocolate frosting in a medium bowl until smooth. Fold whipped topping into cream cheese mixture; pour into cream cheese mixture along with raspberries and strawberry syrup.
Frost frosting with raspberries and/or strawberries. Refrigerate for 4 hours.
When cream cheese mixture is thick, whip cream cheese mixture with 1 cup butter or margarine until stiff; frost topping. Using an electric mixer or electric hand mixer, beat egg whites into cream cheese mixture until foamy; add to cream cheese mixture if desired. Beat cream cheese until stiff peaks form, then fold into whipped cream mixture. Refrigerate for 8 hours before serving.