CRUST:

1 c. butter, melted
1 c. chopped nuts
2 c. self-rising flour

Mix butter, nuts and flour. Press into a 9 x 13 inch pan. Bake in 350 degree oven for approximately 8-10 minutes. Let cool.

FILLING:

2 c. sugar
2 c. water
5 tbsp. cornstarch
Dash of salt
3 oz. box strawberry Jello
1 tbsp. lemon juice
Red food coloring (optional)
Sliced strawberries to cover crust (approximately 2 qts.)

Cook sugar, water, cornstarch and salt until clear and thick (about 2 minutes) after it comes to a boil). Add Jello, lemon juice and food coloring. Cool filling. Cover crust with sliced strawberries or small whole strawberries. Pour filling over berries. Refrigerate 3 or 4 hours.

TOPPING:

Cool Whip or whipped topping

Top with Cool Whip or topping (or even ice cream) when ready to serve.

P.S. I think this dessert puts Shoneys strawberry pie to shame.