Ingredients:
1 1/2 cups flour
1/4 cup sugar
3/4 cup margarine
1/2 cup chopped pecans
2 (8 ounce) packages cream cheese
1 cup powdered sugar
2 cups fresh strawberries ( divided)
1 (16 ounce) containers Cool Whip
Directions:
——-Crust——-.
Mix crust ingredients with a fork or pastry blender.
Press into bottom of 9×13″ pan.
Bake at 350 degrees for 15 minutes.
Cool completely.
——-Filling——-.
Soften cream cheese.
Mix in sugar until smooth.
Crush one cup of the berries and add to cream cheese, along with the Cool Whip (I use an electric mixer).
Coarsely chop the remaining cup of berries and fold into mixture.
Spread filling evenly over cooled crust.
Cover and refrigerate until served.
Servings: 15
Time preparation: 20 min.
Time total: 35 min.