As always, I left the nuts out of this. I tend to serve these dessert recipes to our life group and we've got a pecan allergy. Plus, I just don't like nuts in my dessert! :-) Works out well for everyone.
- 1 3/4 cup flour, divided
- 3/4 cup butter, melted
- 3/4 cup pecans, chopped
- 1 cup granulated sugar
- 3 Tbsp strawberry-flavored gelatin
- 1 cup water
- 2 cups powdered sugar
- 8 oz cream cheese, softened
- 8 oz frozen whipped dessert topping, thawed
- 3 cups sliced strawberries
Preheat oven to 350 degrees. For crust, combine 1 1/2 cups flour and butter; stir in pecans. Pat pecan mixture evenly into the bottom of an ungreased 3-quart rectangular baking dish. Bake about 20 minutes or until golden brown around the edges. Cool in pan.
For strawberry topping, in a medium saucepan combine granulated sugar, 1/4 cup flour, and strawberry-flavored gelatin; stir in water. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Cover surface and chill about 30 minutes or until partially set (consistency of unbeaten egg whites).
In a large mixing bowl, gradually add powdered sugar to cream cheese, beating with an electric mixer on medium speed until combined. Add whipped topping by spoonfuls; beat until smooth. Spread cream cheese mixture over cooled crust. Arrange sliced strawberries on cream cheese layer. Spoon strawberry topping over strawberries. Cover; chill for 4-24 hours.
Serves 15
Prep Time: 30 minutes
Total Time: 50 minutes plus chilling
Recipe from Better Homes and Gardens New Cookbook
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