1/2 cup butter
6 cups strawberries, sliced
14 1/4 cups orange juice
3 eggs, lightly beaten
1 1/2 cups water
1 (16 ounce) can pineapple juice concentrate
2 cups pineapple chunks
1 (16 ounce) can apricots, drained
3 cups sliced peaches, sliced
1/2 cup chopped pecans
1 (6 ounce) can sliced pecans
1 (4 ounce) package cream cheese, softened
1 (8 ounce) can cherry pie filling
Stir butter, strawberries and orange juice into a large punch bowl, stirring to blend.
Grate pitted pecans with 1/4 cup of pineapple juice concentrate. Stuff blueberry muffin cups with the pineapple chunks. Melt the melted pineapple with 2 cups of apricots and pecans. Using a whole pineapple stem, pipe cream cheese filling into each cup. Arrange slices of peach tart onto the sides of each muffin. Smooth with 3/4 cup apricot jam.
Place pecans on the bottom of each muffin. Place muffins on a cookie sheet and chill overnight.
Serve with pie filling or with ice cream if desired.