1 1/2 c. plain flour
1/2 c. chopped pecans
1 1/2 sticks melted butter

Mix and bake in 13"x9"x2" pan for 20 minutes. Cool. 1 c. Cool Whip 1 c. powdered sugar

Mix and spread over first layer. 1 c. water 4 tbsp. cornstarch (rounded) 4 tbsp. dry strawberry Jello 2 c. sliced strawberries

Mix cornstarch with part of water. Mix remaining water with sugar in saucepan and add cornstarch. Bring to a boil and simmer until thick, stirring constantly. When thick, remove from heat and add Jello. Cool and pour over strawberries. Mix and spread over 2nd layer. Top with remaining Cool Whip (large size) and sprinkle with nuts.