1/3 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
2 tbsp. cornstarch
3/4 c. water
1 tsp. vanilla
1 baked and cooled 9 inch pie shell
1 c. whipped topping
3/4 c. sugar
1/8 tsp. salt
2 tbsp. strawberry gelatin
1 pt. sliced strawberries

Sprinkle pecans over bottom of cooled pastry shell. Set aside. Place cream cheese in small mixing bowl; blend until softened. Blend in whipped topping and powdered sugar. Spread over pecans in pastry shell. Chill 1 hour. Combine sugar, cornstarch, and salt. Add water. Heat until mixture is thickened and translucent and stir. Stir in gelatin and vanilla, then chill 2 hours. Stir in sliced strawberries. Spread over cream cheese mixture. Chill 2 hours. Garnish with whole strawberries and additional whipped topping.