Ingredients: |
Ingredients: Crust
1 cup pecans, finely chopped
1 cup flour
1/2 cup butter, melted
First Layer
1 pkg (8 oz) cream cheese, softened
1 cup icing sugar
2 cups Cool Whip, thawed
Second Layer
1 pkg (6 oz) Strawberry Jello mix
1 1/2 cups boiling water
2 cups frozen strawberries (chopped)
Topping
2 cups whipping cream
2 Tbsp sugar
1 tsp vanilla
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Directions: |
Directions:Preheat oven to 375. Spray a 9 x 13 pan lightly with cooking spray. Set aside.
Crust - Combine pecans, flour, and melted butter in a medium bowl until well mixed. Press firmly into prepared 9 X 13 pan. (If you have trouble with the crust sticking to your hands as you press it down - keep dipping your fingers in a bowl of water and that should help.)
Bake at 375 for 10 minutes. Remove from heat and let cool.
1st Layer - In a medium bowl, beat together the cream cheese and icing sugar. Stir in the 2 cups of Cool Whip. Carefully spread over cooled crust. (It helps to drop it by the spoonful over the crust and then gently spread it together.)
2nd Layer - Whisk together strawberry Jello and boiling water until Jello has dissolved. Stir in frozen, chopped strawberries. Let Jello thicken slightly in fridge and then pour over cream cheese layer.
Topping - Whip cream, sugar, and vanilla with electric mixer until stiff peaks form. Spread over Jello layer
Cover and chill for at least 4 hours. (I covered mine and chilled it over overnight as our dinner party wasn't until the next day.)
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