Prep 20 mins
Cook 5 hrs
Found this recipe in the April 2002 BHG Hometown Cooking magazine. I haven't tried it yet but it looks and sounds delicious! It's also suggested that you can make this with fresh peaches and peach-flavored gelatin.
- 1 1⁄2 cups flour
- 3⁄4 cup butter, melted
- 3⁄4 cup chopped pecans
- 2 cups sifted powdered sugar
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container Cool Whip, thawed
- 3 cups sliced fresh strawberries
- 1 cup granulated sugar
- 1⁄4 cup flour
- 3 tablespoons dry strawberry Jell-O gelatin dessert
- 1 cup water
- additional Cool Whip, thawed (optional)
- For the crust: Combine the 1-1/2 cups flour and the melted butter; stir in pecans.
- Pat evenly in the bottom of a 13x9 baking dish.
- Bake in the oven at 350 for about 20 mins or until crust is golden brown around the edges.
- Cool on a wire rack.
- Meanwhile, in a large mixing bowl, beat powdered sugar and cream cheese with an electric mixer on medium speed until combined and smooth.
- Add the 8 ozs thawed Cool Whip; beat until smooth on low speed.
- Spread this mixture over the cooled crust.
- Arrange strawberry slices evenly over the cream cheese mixture.
- Cover and chill in the refrigerator while preparing the top layer.
- For the top layer: In a medium saucepan, combine the granulated sugar, the 1/4 c.
- flour, and the dry strawberry jello; stir in water.
- Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
- Remove from heat, cover and set aside to cool (about 30 mins.).
- Spoon cooled gelatin mixture over berries and spread evenly to cover berries.
- Cover and chill in the refrigerator for at least 4 hours and up to 24 hrs.
- Cut into squares to serve.
- Garnish with additional Cool Whip, if desired.
My family loved this recipe. I am rating this recipe five stars but I did make a couple of "tweaks". First of all, I only used 1 1/2 cups of powered sugar in the filling. After tasting the finished product, next time I try using 1 cup because I thought that it still was a tad too sweet. I would suggest to anyone that makes this recipe to only add 1 cup of powered sugar to the filling, taste it, and then add more if you'd like. I only ended up using about half of the jello topping. I tasted it and decided that it would make the dessert too sweet if I added the whole amount. I'm glad that I only used half because it was just enough to glaze the strawberries and that way the cream cheese layer was more dominant. Next time I may try reducing the amount of sugar in the jello layer as well. It was a very pretty dessert and the crust was fabulous!