1/2 c. butter, melted
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
12 oz. carton Cool Whip
1 1/4 c. water
1 c. sugar
3 tbsp. cornstarch
4 tbsp. strawberry Jello
3 baskets strawberries, sliced

Mix butter, flour, and nuts; press in 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool. Cream together cream cheese and powdered sugar. Fold in 1 cup Cool Whip. Spread over crust. Put water, sugar, cornstarch, and Jello in saucepan and cook until clear and thick. Cool slightly. Add strawberries to Jello mixture. Toss a little. Pour over cream cheese. Top with remaining Cool Whip. Refrigerate at least 2 hours. Garnish with additional nuts, if desired.