1 1/2 c. flour
1/4 c. brown sugar
1 c. marg.
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
2 c. powdered sugar
1 lg. box (2 envelopes) non dairy whipped topping
1 c. sugar
4 tbsp. cornstarch
1 (3 oz.) pkg. strawberry gelatin
Dash salt
1 c. boiling water
Red food coloring
4 c. frozen strawberries

Mix flour and brown sugar. Cut in butter until mix resembles course crumbs. Stir in chopped pecans. Press in 9 x 13 pan. Bake at 400 degrees for 15 minutes. Cool. Blend cream cheese and sugar, set aside. Whip non dairy whipped topping according to package directions. Fold in cheese and sugar mixture and blend well. Pour over cool crust in pan.

In saucepan, mix sugar, cornstarch, gelatin, salt and boiling water. Bring to a rolling boil. Add a few drops of red food coloring. Set aside to cool. After mixture is cool, mix in strawberries. Pour over filling. Refrigerate at least 3 hours before serving.