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Allow butter to come
to room temperature. Beat butter and flour
until combined. Add
pecans, mix until combined. Press into lightly
greased pie plate
and bake 20 minutes at 350. Cool.
STRAWBERRY FILLING:
1 pint
fresh Strawberries
1 bag
Strawberry Gel
Clean, hull and slice berries, combine with gel.
CREAM FILLING:
1 8 oz.
pkg. Cream Cheese (not light or fat free)
1 12
oz. container Cool Whip
1 cup
Powdered Sugar
In mixer, beat cream
cheese until smooth. Add sugar and beat until
combined. Add Cool
Whip and beat until combined and fluffy.
ASSEMBLY:
Into cooled pie crust
layer, 1/2 of cream filling, all strawberry
filling, top with
remaining cream filling. Garnish with sliced
strawberries (optional).
Cover and refrigerate at least 2-3 hours.
Slice and serve. Yum!
Yum!
