1 (8 ounce) package cream cheese, softened
2 ounces sharp processed cheese spread
2 ounces shredded Cheddar cheese
Spread cream cheese evenly over bread. Place cheese spread in a smaller serving bowl and break into small pieces. Spray a medium-size mixing bowl with spray non stick spray and spread cream cheese evenly over layer.
Frost a cupcake pan with the strawberry cream topping. Top with the buttercream. Place cheese in a separate medium bowl and flip to coat. Cover the pan with plastic wrap and refrigerate overnight.
When the cream cheese is brand spay, flatten the buttercream out with a medium mixing spoon. Beat in cream cheese until well blended. Shape into a circular, 2 inch in diameter. Whip cream cheese mixture into a long whip with one hand. Gently fold in tiny bits of whipped cream. Roll the cream cheese into a roll because it dries out quickly. Place in the prepared pan.
Frost the top of cake with crushed pineapple, pecans and raspberry jelly. Refrigerate after serving so that there is never a lump when frosting.