CRUST:

1 cup nuts, chopped
1/2 cup butter
1 cup flour

FILLING:

8 ounces cream cheese
1 cup powdered sugar
9 ounces Cool Whip, divided

TOPPING:

4 cups strawberries, crushed
3 tablespoons cornstarch
1 cup sugar, divided
1 cup water
3 ounces O gelatin, strawberry

CRUST: Combine crust ingredients; spread in a 9 x 13-inch pan and cook at 350 F. for 10-15 minutes. Cool.

FILLING: Cream together cream cheese and sugar. Fold in half the Cool Whip. Spread over cooled crust. Refrigerate.

TOPPING: Mix sugar, water and cornstarch together in saucepan. Heat until mixture begins to boil and turns from cloudy to clear. Remove from heat and add strawberry jello mix. Add strawberries to mixture. Cool; spread over cream cheese filling. Refrigerate. Cover with remaining Cool Whip topping and sprinkle with chopped nuts, if desired.

Category: Desserts & Sweets

Serving Size: 8

Submitted By: Edna Campbell