FIRST LAYER:

1 c. flour
1/2 c. butter
3/4 c. pecans

SECOND LAYER:

1 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip

THIRD LAYER:

3 c. fresh strawberries

FOURTH LAYER:

1 1/3 c. water
2 tbsp. cornstarch
3/4 c. sugar
1 box strawberry Jello

Combine ingredients of First Layer and mix thoroughly. Pat into a 9"x13" or 10"x10" pan. Bake at 350 degrees for 15 or 20 minutes. Cool. Mix ingredients for Second Layer and spread over crust. Cut strawberries in half and place on top of Second Layer.

Boil water, sugar and cornstarch until thick, then add Jello. Stir until dissolved, then cool and pour over strawberries. Place in refrigerator until jelled. Garnish with Cool Whip and fresh strawberries.