1 cup butter, softened
1-1/2 cups all-purpose flour
1/2 cup sugar
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
2-1/2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1-1/2 quarts fresh strawberries, halved
1 cup chopped fresh strawberries
1/4 cup water
2 teaspoons cornstarch
1 teaspoon butter
2 teaspoons fresh lemon juice
Mix the butter, flour, sugar and pecans in a bowl, until mixture resembles coarse crumbs, press into a 9-in. x 13-in. baking dish.
In a preheated 350 F. oven bake crust 9-11 minutes; do not allow crust to brown. Set aside to cool completely on a wire rack.
In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours or overnight. Top with strawberries and glaze to serve.
To make the glaze, mix the water and cornstarch together and put in a saucepan with the chopped strawberries, bring to a boil and let boil about 2 minutes until the mixture starts to thicken. Remove from the heat and add the butter and lemon juice. Let cool before drizzling over the halved strawberries.
See more recipe at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
Pairs Well With
This recipe I adapted from a blueberry recipe but used strawberries instead. It is strawberry season, where I live and I love to use fresh strawberries in this dish. This dessert is light and the sweet cream cheese layer is perfect with the fresh strawberries.