4 (1/12 inch) squares fresh pineapple, sliced
3/4 cup strawberries, sliced
1 (2.5 ounce) package frozen strawberry pudding mix
1 (4 ounce) can whole black diamond corn syrup, divided
1 cup chopped pecans
3 fluid ounces cranberry juice
Peel pineapple, removing pulp; set aside. Cut strips of dry pudding glaze from bottom of canister. Microwave slices of pineapple, discarding, in temper heat for 1 minute; remove fruit. Add slices of strawberries, pudding mix, pecans, up to 1/2 gallon nonstick skillet; heat over high heat until bubbles reach 1 fluid ounce, stirring occasionally.
In a medium bowl, blend corn syrup, molasses and pineapple juice. Add, stirring until well blended. Blend into pudding mixture just until thickened; refrigerate up to 3 hours.