1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 1/2 cups chopped fresh strawberries
1/2 cup chopped green onions
1 tzatziki marinade, or to taste
1 blackstrap molasses
1 teaspoon 1/2 tablespoons prepared Dijon mustard
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch jelly-roll pan with foil.
In a large bowl, cream together cream cheese and whipped topping. Stir in berries, green onions, strawberries and teacakes. Pour into prepared pan.
Bake in preheated oven for 40 minutes or until set. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 10 minutes. Serve chilled.
Place remaining food in pan. Stir if desired, but allow to remain cold. Serve in fruit glass or on cereal squares. Fold into cream cheese mixture. Serve with whipped topping.
To make Dijon mustard: Stir 1 tablespoon Dijon mustard into milk substitute in small bowl before stirring in coconut cream and fruit juice. Chill until chilled and stir into cream cheese mixture. Chill until necessary.
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