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This recipe for STRAWBERRY CHEESE CAKE, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Martha Stephens and Donna Dollar



1 package Nabisco honey grahams, crushed
⅓ cup melted butter
cup granulated sugar
1 cup chopped pecans

Mix the first 3 ingredients together well and press into a 9"x13" pan. Spread one cup chopped pecans evenly over top of crust.

12 ounce cream cheese
2 cups powdered sugar
8 ounce Cool Whip

In a large bowl, beat together the cream cheese and powdered sugar until soft and creamy. Add the cool whip and blend well. Pour cheese mixture over crust and nuts.


1 cup water
1 large package Strawberry jello
1 can frozen strawberries
1 cup cold water

Boil water and add strawberry jello, making sure the jello is completely dissolved. While jello is hot add frozen strawberries and crumble, with fingers, until thawed and broken apart. Add cold water and mix well. Pour over cheese mixture and refrigerate.
This dessert cannot sit too long or the jello gets rubbery. I buy fresh strawberries and slice, then place on top of the jello mixture.
Decorate as you see fit.

Personal Notes:
Personal Notes:
The frozen cans of strawberries are rather skimpy and the fresh berries fill in the gaps and make the cheese cake much prettier.




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