CRUST:

2 c. all-purpose flour
3/4 c. (1 1/2 sticks) butter
1 c. finely chopped pecans

Mix flour and butter. Add pecans. Press into bottom of a 13x9x2-inch baking dish. Bake at 375°F for 15 minutes.

FIRST LAYER:

1 (8 oz.) pkg. cream cheese
1 c. sugar
1 c. Cool Whip

Beat cream cheese with sugar. Add whipped topping. Spread over cooled crust.

SECOND LAYER:

1 1/2 c. sugar
5 tbsp. cornstarch
1 1/2 c. water

Cook over medium heat, stirring constantly until thick and clear. Remove from heat and stir in:

5 tbsp. strawberry gelatin
2 c. sliced strawberries

Spread over first layer. Top with large carton whipped topping. Refrigerate.