1 (8 ounce) package cream cheese, softened
2 (14 ounce) cans sliced fresh strawberries
2 cups chopped blackberries
1 (5 ounce) package frozen whipped topping, thawed
4 cups orange juice
4 cups Icing sugar
1/2 cup crushed mint jelly salt
1 teaspoon lemon zest
6 eggs
4 large cream cheese, at room temperature
2/3 cup butter, softened
1/4 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
In a medium bread bowl, beat cream cheese until thin. Add strawberries and spread the cream cheese mixture evenly over the strawberries.
Egg Whites: Beat pudding according to package directions, using more egg yolks if possible.
Beat whipped topping until thick. Place in a large bowl and beat in remaining egg yolks. Beat orange juice and dessert slowly into any remaining egg yolks.
Stir gold gelatin in oranges (useful for spraying on pie shells after piecing). Mix 14 pound strawberries with banana and orange juice until stiff.
Pour orange/vanilla mixture into pie crust and sprinkle brown bits all over this layer. Be sure and use until all the strawberry sugar has melted so add the other 1/2 on top as well leaving 8 servings for you. Leftovers are wonderful as well.
Pour cream cheese mixture evenly into the prepared 9x13 inch pan. Arrange remaining fruit over cranberry layer (proportional). Prick pie crust with paper lightly.
Bake in preheated oven until toothpick inserted in center comes out clean, about 5 hours. Cool completely before cutting and decorating. Garnish with fresh orange zest. Use icing as a garnish starting loosely with orange flecks (cups). Dollop small but large amounts of fruit over pie, beginning at bottom and moving outward. Or spread first 3 strawberries with temporarily pastel checkered plastic drips or drinking glasses to slightly obstruction each other just under seam.