My mom found this recipe years ago and I make it every year when strawberry season rolls around. This year, I made up two packages of Dream Whip and spread it all over the top instead of adding the whipped cream each time we served it. I shared some with our neighbors and they loved it. I had a big piece for breakfast today! I think it's okay to depart from a traditional healthy breakfast once in awhile, especially during strawberry season!
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1/2 cup butter ( not margarine) melted
3/4 cup chopped pecans
In a mixing bowl, combine crust ingredients and press evenly in bottom of greased 13 x 9 pan.
Bake at 300 degrees for 25 minutes. Let cool.
Filling:
1 cup butter ( not margarine) softened
1 8 oz. package cream cheese, softened
2 cups confectioners sugar
1 tsp. vanilla
Cream butter, cream cheese, confectioners sugar and vanilla together til fluffy. Spread over cooled crust. Cover and chill.
Glaze:
1 cup sugar
3 Tbsp. corn starch
1 cup water
3 Tbsp. strawberry jello ( regular, not sugar free)
2 tsp. lemon juice
Two
to three hours before serving, combine sugar and cornstarch in
saucepan. Stir in water. Cook and stir over medium heat until thick
and bubbly. Cook two minutes longer, Remove from heat and stir in jello
and lemon juice, Cool to lukewarm stirring occasionally.
While
this is cooling, slice two quarts of strawberries and arrange on top of
filling. Pour glaze over top trying to cover all berries, Chill til
firm, about two hours. Serve with whipped cream.
******Alternate fruit filling-
use a canned or homemade fruit pie filling such as blueberry or peach.
If homemade, cook it as directed and cool to lukewarm before spreading
over filling. If this is used, you will not use the layer of fresh
fruit or the glaze.
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