CRUST:

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

Mix the above ingredients and press into a 9x13 inch pan. Bake in a 350 degree oven for approximately 8 to 10 minutes.

FILLING:

2 c. sugar
2 c. water
5 tbsp. cornstarch
Dash of salt
1 sm. box strawberry Jello
1 tbsp. lemon juice
Red food coloring (optional)
Strawberries, sliced
Cool Whip or whipped topping

Cook sugar, water, cornstarch and salt until clear and thick. Add Jello and lemon juice. Cool filling and crust. Cover crust with sliced or small whole strawberries. Pour filling over berries. Refrigerate 3 to 4 hours. Top with Cool Whip or other topping when ready to serve.

NOTE: You may substitute fresh peaches or blackberries with same flavor of Jello.

This is my original recipe.