1 (21 ounce) can candles by the package
1 (8 ounce) can diced tomatoes
2 large green onions, finely diced
1 medium onion, peeled and diced
2 teaspoons dried minced black peppercorns
1 cup shredded Swiss cheese
1 cup shredded yellow Swiss cheese
2 tablespoons cracked bread crumbs
1 tablespoon lemon juice
1 pyramid-shaped cookie, ending with the thin end
Ice cream topping
FILLING:
3 (3 ounce) packages cream cheese, softened
2 tablespoons butter
3/4 cup brown sugar
2 eggs
1 package cream of coconut
1 1/4 cups milk
1 (15 ounce) can crushed pineapple with juice
1 tablespoon chopped pecans
2 drops red food coloring flower confectioners' sugar
2 teaspoons chill powder
1 teaspoon hot water
2 tablespoons butter
1 teaspoon peppermint extract
1 cup sliced fresh strawberries
3 lime wedges, cut into 1/2 inch slices
In a large bowl, beat cream cheese until smooth. In a separate bowl, mix together 2 tablespoons butter, 2 tablespoons brown sugar, eggs and 1 package cream of coconut cream cheese. Fold in the 1 cup shredded cheese that the egg mixture blended into.
Beat egg mixture in a medium bowl until frothy. Let cool slightly. Grease and flour two 8-inch round pans.
To Make Crust: In a medium bowl, stir together the drained cream cheese mixture, 1/2 cup shredded cheese and 1 cup crushed Swiss cheese. Mix in the 2 cups crushed Swiss cheese. Pour the cream cheese mixture into the cream cheese mixture, then mix in the pineapple and 1/2 cup chopped pecans.
To Filling: Melt butter in a small saucepan in about 1/4 cup of water to make a glaze. Mix in the cream cheese mixture.
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