FIRST LAYER:

2 1/2 c. flour
1 1/2 c. chopped pecans
2 sticks butter

Mix well and press firmly into 9"x13" pan. Bake at 350 degrees for 12 minutes. Do not over bake. Cool before adding next layer.

SECOND LAYER:

1 (8 oz.) Cool Whip
1 c. confectioners' sugar
1 (8 oz.) cream cheese, softened

Blend cheese and sugar until well mixed. Add Cool Whip and mix well, do not whip. Thickens quickly. Spread on first layer.

THIRD LAYER:

1 qt. fresh strawberries
2 c. sugar
1 (3 oz.) box strawberry Jello
2 c. water
4 heaping tbsp. cornstarch

Mix well sugar and cornstarch. Blend water in gradually. Stir until well mixed. Cook until thick, stirring constantly. Add Jello and let cool. Add strawberries. Mix well and spread on top of second layer. Top with Cool Whip. Refrigerate.