CRUST:

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

Mix together. Pat in 9 x 13 inch pan and bake 15 minutes at 350 degrees. Cool.

BASE:

8 oz. cream cheese
1 c. powdered sguar
1 tsp. vanilla
1-2 tbsp. cream

Mix together until smooth. Spread over cooled crust. Cover with about 1 quart fresh sliced strawberries.

GLAZE:

1 c. sugar
3 heaping tbsp. cornstarch
3 tbsp. white corn syrup
1 c. water

Cook until thick. Remove from heat and add 1 small package strawberry Jello; mix well. Cool slightly and pour over strawberries. Chill until glaze is set. Top with whipped cream.

NOTE: Use same recipe for any fresh fruit torte - i.e. raspberries, peaches, etc.