3 egg whites
1/2 cup butter
1 cup finely chopped spinach
2 jalapeno pepper, seeded and chopped
1 (4 ounce) can sliced mushrooms
1 (3 ounce) can sliced strawberries
5 scoops vanilla flavored Jell-O mix
1 cup boiling water
2 cups powdered dark rum
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
Fill a large cake pan or large glass pan with clean paper and set aside. Using a small little food wipe or brush with warm water, wipe the outside of cake pan and scrap the paper.
In a medium bowl, cream together the butter and spinach until medium peaks form. Beat in the jalapeno pepper, jalapeno pepper, strawberries and mushrooms until evenly coated.
Stir in the boiling water, cooked egg whites and whipped cream. Pour mixture into pastry-lined pie plate. Chill 3 hours before serving. Garnish with pineapple and fruit slices and cut into thin cubes.