“Found this recipe in the April 2002 BHG Hometown Cooking magazine. I haven't tried it yet but it looks and sounds delicious! It's also suggested that you can make this with fresh peaches and peach-flavored gelatin.”
READY IN:
5hrs 20mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

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

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