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Ingredients
- CRUST(double crust recipe-to use half for a topping if you like)
- 1 cups all-purpose flour
- 1/4 cup brown sugar
- 1 cup pecans** toasted and chopped
- 1/2 cup (1 Stick) margarine, melted
- SECOND LAYER
- 8 ounces cream cheese
- 1/2 cup sugar
- 12 ounces Cool Whip®
- THIRD LAYER
- 2 small strawberry jello packages
- 2 cups water boiling
- 16 ounces sliced strawberries, frozen defrosted
Details
Servings 1
Preparation
Step 1
8 1/2" x 11" x 2 1/2 " or larger pan or casserole.
** Or nuts of your choice.
Mix and bake crust ingredients at 350 degrees for about 20 minutes. Stir 3 or 4 times. Remove from oven. Using about 2/3 of crumb mixture, press down firmly in the pan. Cool completely. Save remaining crumbs for top.
Second layer: mix sugar and cream cheese well, then mix in Cool Whip and spread on cooled crust. Refrigerate.
Third layer: mix jello and boiling water; add thawed strawberries and let congeal in bowl until almost jellylike.
When jellylike, spread over second layer. Sprinkle reserved crumbs on top. Cover and refrigerate until jello layer completes congealing. Serve.
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