Ingredients
CRUST:1-1/2 cups all-purpose flour3/4 cup chopped pecans1/2 cup cold butter, cubedFILLING:1 cup butter, softened1 package (8 ounces) cream cheese, softened2 cups confectioners’ sugar1 teaspoon vanilla extract2 quarts fresh strawberries, halvedGLAZE:1 cup sugar3 tablespoons cornstarch1 cup water3 tablespoons strawberry gelatin2 teaspoons lemon juiceWhipped cream
Preparation
In a small bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking dish. Bake at 300° for 25-30 minutes or until set; cool completely on a wire rack.
For filling, in a small bowl, cream the butter, cream cheese, confectioners’ sugar and vanilla until light and fluffy. Spread over crust; cover and chill.
For glaze, 2-3 hours before serving, combine sugar and cornstarch in a small saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat; stir in gelatin until dissolved. Stir in lemon juice. Cool to lukewarm, stirring occasionally.
Meanwhile, arrange strawberries over filling. Spoon glaze over berries. Chill until serving. Garnish with whipped cream.
