CRUST:

1 1/4 c. flour
1 stick butter
3/4 c. pecans, chopped

Spread mixture in a 9 x 13 inch pan and press down with hand. Bake 30 minutes at 300 degrees and let cool.

FILLING:

1 egg
1 stick butter
1 (8 oz.) pkg. cream cheese
2 c. powdered sugar
1 tsp. vanilla

Cream egg, butter, cream cheese, powdered sugar and vanilla. Beat for 15 minutes. Spread over cooled crust. Prepare two quarts fresh strawberries. Place on top of filling.

GLAZE:

1 c. sugar
1 c. water
3 heaping tbsp. cornstarch
2 tsp. lemon juice (Realemon is fine)
1/2 pkg. (3 oz.) strawberry Jello

Cook until thick. Let cool. Pour over strawberries. Top with 1 (8 ounce) size Cool Whip.