1 (17 ounce) can blueberry-flavored gelatin
3 tablespoons lemon juice
3 (8 ounce) packages cream cheese, softened
1 (8 ounce) can crushed pineapple, juice reserved
3 tablespoons lemon juice
1/4 cup milk
2 tablespoons vanilla extract
1 (8 ounce) package strawberries with walnuts
1 teaspoon lemon zest
1 teaspoon red food coloring
In a large bowl, mix gelatin, lemon juice, and cream cheese until thoroughly dissolved.
In a mixing bowl, beat pineapple, lemon juice, milk, and vanilla until smooth. Pour filling into roasting pan.
Place strawberries on coated baking sheet, leaving at least 1 inch of loose stem. Drizzle with remaining lemon juice mixture. Coat evenly with remaining lemon zest and red umber. Place on roasting pan.
Bake uncovered in preheated oven for 25 minutes. Remove roasting pan from oven and place on serving platter. Drizzle ice cream with lemon zest and red food color.