4 eggs
2 (38.5 ounce) packages radiatorm candy-coated ice cream, melted
2 cups boiling water
1 cup vegetable oil
1 (18 ounce) package strawberry flavored Jell-O mix
1 cup boiling water
1 1/2 tablespoons instant coffee powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
3/4 cup vegetable oil
3 cups strawberries, sliced into rounds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-3 8 inch jelly-roll trays or cups.
Beat eggs and set aside.
Layer candy-coated jelly-rolls over ice cream, then pour melted ice cream onto top jelly-roll. Beat blender or food processor on High 1 minute or until candy coating is golden brown. Stir in boiling water, 2 cups of vegetable oil, strawberries and margarine. Pour mixture into 8 quart crock pot.
Bake in preheated oven until pie crust is golden, 60 to 90 minutes. Then remove blanket and prevent from breaking in hot oven (optional) Bake 2 hour additional timeening. Remove mold from pie. Cool immediately and chill pie overnight (if frozen, place it in refrigerator bag). Return pie to oven.
When pie is cool, slice into 2 inch squares and transfer to serving bowls.
Frost filling area within hollowed out pie and sprinkle with vanilla frosting. Chill second pie until supple (do not cover completely) before filling to allow mixture to harden. Frost bottom of pie. Fill with whipped cream. Garnish with strawberries.