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1
For the crust: Combine the 1-1/2 cups flour and the melted butter; stir in pecans.
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2
Pat evenly in the bottom of a 13x9 baking dish.
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3
Bake in the oven at 350 for about 20 mins or until crust is golden brown around the edges.
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4
Cool on a wire rack.
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5
Meanwhile, in a large mixing bowl, beat powdered sugar and cream cheese with an electric mixer on medium speed until combined and smooth.
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6
Add the 8 ozs thawed Cool Whip; beat until smooth on low speed.
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7
Spread this mixture over the cooled crust.
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8
Arrange strawberry slices evenly over the cream cheese mixture.
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9
Cover and chill in the refrigerator while preparing the top layer.
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10
For the top layer: In a medium saucepan, combine the granulated sugar, the 1/4 c.
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11
flour, and the dry strawberry jello; stir in water.
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12
Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
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13
Remove from heat, cover and set aside to cool (about 30 mins.
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14
).
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15
Spoon cooled gelatin mixture over berries and spread evenly to cover berries.
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16
Cover and chill in the refrigerator for at least 4 hours and up to 24 hrs.
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17
Cut into squares to serve.
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18
Garnish with additional Cool Whip, if desired.
