Strawberry Cheese Cake

• 1 1/2 c. flour, sifted
• 1 1/2 sticks butter or margarine
• 1/2 c. chopped pecans
• 1 c. powdered sugar
• 1 (8 oz.) pkg. cream cheese
• 1 c. Cool Whip
• 1 c. sugar
• 3 Tbsp. cornstarch
• 1 Tbsp. butter
• 1 (3 oz.) pkg. strawberry jello
• 1 c. hot water
• 1 qt. sliced or whole strawberries

1. Blend flour, butter and pecans.
2. Press in a 13 x 9-inch pan. Bake for 20 minutes at 350u0b0.
3. Cool.
4. Mix the powdered sugar and cream cheese; blend well.
5. Add Cool Whip; spread over crust.
6. Mix sugar, cornstarch and jello; add remaining ingredients.
7. Cook until thick.
8. Cool.
9. Add 1 quart of sliced strawberries or whole berries.
10. Spread over filling.
11. Chill overnight.
12. Keep refrigerated; do not freeze.
13. Remaining Cool Whip may be served on top, or decorate around edges.

flour, butter, pecans, powdered sugar, cream cheese, sugar, cornstarch, butter, strawberry jello, water, whole strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530169 (may not work)