1 1/2 cups sliced fresh strawberries, drained and sliced
1 cup frozen whipped topping, thawed
1/3 cup brown sugar
1/3 cup light rum, or to taste
1 teaspoon vanilla extract
3 tablespoons unflavored gelatin
1 1/4 cups milk
2 tablespoons lemon juice
In a medium mixing bowl, beat strawberries until smooth; set aside.
In a separate mixing bowl, whip whipped topping until stiff peaks form. Fold whipped topping into strawberries, then fold into whipped topping. Fold in brown sugar until well blended. Fold in crushed pineapple.
Line a 9 inch square pan pan with tinfoil liner. Spread strawberries onto the prepared pan. Sprinkle garnishments on top.
Bake in preheated oven for about 40 minutes, or until golden brown. Cool completely; flip onto a wire rack to cool completely, frost and chill.
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