8 eggs
1/2 cup honey
1/8 teaspoon vanilla extract
1 cup orange juice
2 tablespoons lemon juice
1 (12 ounce) package frozen diced pineapple, thawed
1 (2 ounce) can large marshmallow creme
8 ounces cream cheese
3 (1 ounce) squares sifted powdered gelatin
1/2 cup butter, softened
1 cup butter, white
1 (8 ounce) package cream cheese, softened
1 1/2 cups heavy whipping cream
1 cup packed light brown sugar
1 large avocado, peeled and cored
1 cup chopped ripe tomatoes
Preheat oven to 400 degrees F (200 degrees C). Spray an 8x8 inch baking dish with non-stick spray.
In a large bowl or pan, mix eggs, honey, vanilla extract, orange juice, lemon juice, pineapple, marshmallow creme, cream cheese, pecans, avocado and marshmallow creme.
Spread 1/2 cup pineapple mixture across bottom of pan, brush evenly with 1 tablespoon butter. Reserve remaining butter cubes. Spread chopped pineapple over bottom of pan.
Bake in the preheated oven 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
Remove coated baking sheet from oven and transfer to a wire rack with parchment paper to prevent cracking. Stir together gelatin and cream cheese. Conserve remaining butter cubes. Cream the cream cheese mixture. Beat cream cheese into pineapple mixture until fluffy. Spread over cream cheese layer. Bake 10 minutes longer or until set and spoonfuls pour from side of pan. Cool 15 minutes. Cool completely.
Remove parchment paper, sprinkle over left side of pan. Dust with 1/2 cup whipped topping of lemon or lime flavored jelly (optional)
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