Ingredients
1.5 c all-purpose flour
3/4 c butter, melted
3/4 c chopped pecans
2 c powdered sugar
1 (8-ounces) package cream cheese, softened
1 (8-ounces) tub frozen whipped topping, thawed
3 c sliced strawberries
1 c granulated sugar
1/4 c all-purpose flour
3 tbsp strawberry gelatin
1 c water
Instructions
Preheat your oven to 350º F and get a baking pan measuring 13×9 inches
Combine 1.5 cups of flour, with 3/4 cup of butter. Mix in 3/4 cup of chopped pecans. Press this mixture into the bottom of your prepared baking pan. Bake for 20 minutes until it turns a golden color. Allow it to cool.
In a bowl beat together 2 cups of sugar and 8 ounces of softened cream cheese until you achieve a smooth consistency. Add an 8-ounce tub of whipped topping that has been thawed and mix everything well. Spread this mixture evenly over the crust.
Arrange the sliced strawberries, over the layer covering it completely.
In a saucepan combine 1 cup of granulated sugar, 1/4 cup of flour and 3 tablespoons of strawberry gelatin powder. Add in one cup of water. Cook this mixture over medium-high heat until it thickens then let it boil for one minute exactly. Allow it to cool for thirty minutes before spooning it over the layer of strawberries.
Cover the pan with a lid or plastic wrap. Refrigerate for at least four hours to allow all flavors to meld together.
Once fully chilled, cut into squares or desired shapes and serve with delight!