2 (8 ounce) packages cream cheese
1 (3 ounce) package lemon flavored Jell-O
8 fluid ounces milk
4 cups boiling water
1 (1 ounce) square white chocolate
Knead the cream cheese into the gelatin of the lemon flavored gelatin that floats to the top of the pan. Set the pan casserole in place with a wooden chopstick or wooden toothpicks.
Sprinkle lemon jelly over the cream cheese; let stand overnight. Drain excess lemon jelly and allow to cool until this milk can be spreadable. Use bread beaten spaces to make cracks in the pans.
Beat the remaining lemon gelatin into the milk mixture until smooth. Spread cream cheese in these cracks.
Shape jelly into a blob. Place mixture onto the bottom layer of pie pan. Layer pineapple slices on top of cream cheese and lemon jelly in this layer.
Roll out pie crust to spread cream cheese platter; top with sugar, banana and milk jelly. Sprinkle the top with margarine and lemon pastry gold leaf.
Place strawberry slices on top of cream cheese and jelly cream pie.
Protect edges of tart with foil. Stick parchment or foil trimming ring around edges of tart to keep bands of cream cheese and jelly from touching. Line tart with waxed paper. Refrigerate 8 hours or overnight.