Strawberry or Peach Pie

• 2 sticks butter, softened
• 2 cups (475 ml) plain flour
• 1 cup (225 ml) nuts, chopped
• 8 oz (224 grm). cream cheese, softened
• 3 cups (700 ml) ( 1 box) confection sugar
• 16 oz (448 grm). Cool Whip
• 1 quart (950 ml) berries or peaches sliced, Fresh.
• 2 cups (475 ml) sugar
• 2 tbsp (30 ml) corn starch
• 2 cups (475 ml) water
• 1 small pack wild strawberry Jello if using strawberries or
• 1 small pack peach Jello if using peaches.
• 2 tbsp (30 ml) butter.

1. Mix together crust ingredients ( I use my food Processor) and spread in ungreased 10 x 14 pan.
2. Bake at 350 degrees (175 C.) until light brown.
3. Cool completely.
4. Blend ingredients together with a mixer until smooth.
5. Spread over the cooled crust.
6. Spread fruit over the middle layer.
7. Bring the water to a boil in medium pan.
8. Mix cornstarch and sugar together and stir into the boiling water.
9. Continue to boil until the mixture thickens slightly.
10. Remove from the heat and add the Jello and butter.
11. Set aside and cool.
12. After cooling, pour over the third layer and congeal in the fridge 4 - 6 hours before serving.

butter, flour, nuts, cream cheese, sugar, berries, sugar, corn starch, water, pack, pack peach, butter

Taken from online-cookbook.com/goto/cook/rpage/001338 (may not work)