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FOR THE CRUST:
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Preheat oven to 300 degrees F.
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In a medium bowl mix together butter, flour, and chopped pecans. This mixture will be crumbly. Dump into a 9X13 glass baking dish. Using your fingers, or the back of a spoon, press the mixture into the bottom of the pan. Bake at 300 degrees for 25 minutes. Remove from oven and cool completely.
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FOR THE FILLING:
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Using a hand mixer, beat softened cream cheese and confectioner's sugar in a large bowl until smooth. Next, use a rubber spatula to fold the Cool Whip into the cream cheese mixture. Set aside.
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FOR THE TOPPING:
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In a medium saucepan whisk together 7UP, sugar, water, salt, and cornstarch. Cook this mixture over medium heat, stirring occasionally, until thick (you'll know it's ready when the mixture is no longer opaque, but almost clear). Whisk in the strawberry JELLO mix and remove from heat. Cool completely. Once cool, stir in the fresh strawberries.
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TO ASSEMBLE:
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Spread the Cool Whip and cream cheese mixture over the cooled crust, making sure to completely cover the crust and seal the edges. Next, spoon the glazed strawberries onto the cream cheese mixture (I would strongly suggest not pouring/dumping the strawberries on top because it is hard to spread them out without messing up the cream cheese layer beneath). Gently smooth the strawberries and glaze to completely cover the cream cheese filling. Refrigerate for at least two hours before serving. Enjoy!
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Note: You can make this a diet friendly dessert by using the pre-made sugar-free glaze found in most grocery stores, substituting regular cream cheese for low-fat cream cheese, using lite instead of regular Cool Whip, and using a butter-substitute in place of the real butter.
