2 c. flour
1/4 c. powdered sugar
1 c. soft butter
1/2 c. chopped nuts

Mix and press into 9 x 13 inch pan. Bake 15 minutes at 350 degrees. Cool. 1 c. water 1 qt. strawberries, sliced 2 tbsp. cornstarch 1 (3 oz.) pkg. strawberry Jello

Combine sugar and cornstarch so cornstarch doesn't lump. Add water, cook until clear and bubbly. Remove from heat. Add Jello. Cool on counter top (not in refrigerator). When cool, fold in berries.

FILLING:

1 (8 oz.) pkg. cream cheese
1 (12 oz.) container Cool Whip
1 c. powdered sugar

Combine cream cheese and powdered sugar. Mix until smooth. Add Cool Whip. Spread on crust. Add strawberry mixture. Top with Cool Whip if desired.