Ingredients:
1 cup self rising flour
3 tablespoons sugar
1/2 cup soft butter
1/4 cup pecans ( chopped)
1 cup sugar
1 (8 ounce) packages cream cheese
1 medium Cool Whip
1 pint fresh strawberries
4 tablespoons cornstarch
2 cups water
2 (3 ounce) boxes strawberry Jell-O gelatin dessert
Directions:
Mix the first 3 ingredients together for the crust then mix in pecans.
Use a 9×13-inch pan; spray with nonstick spray and then press crust mixture in the bottom of the pan evenly.
Bake for 10 to 15 minutes at 350 F.
Let crust cool completely.
For Filling: Whip cream cheese and sugar together; add Cool Whip and mix until light and fluffy.
Spread over your crust and chill until you are ready to place your strawberries on top of the filling.
Wash and slice your fresh strawberries and place then over the top of your filling.
Cook first 3 ingredients together on stove top until thick (you may have to add a little more cornstarch to make sure mixture gets thick). Stir in your strawberry Jello and pour over your fresh strawberries and cream cheese filling.
Let chill for 3-5 hours.
Slice and serve with a little Cool Whip on top with a slice of fresh strawberry for garnish.
Servings: 16
Time preparation: 45 min.
Time total: 60 min.