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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 15 |
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With the homegrown strawberry season fast approaching, I am looking forward to making this. It looks and sounds wonderful. Ingredients:
1 1/2 cups flour |
1/2 cup butter, melted |
3/4 cup chopped pecans |
1 cup butter, softened |
1 (8 ounce) package cream cheese, softened |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
2 quarts fresh strawberries, hulled and halved |
1 cup sugar |
3 tablespoons cornstarch |
1 cup water |
3 tablespoons strawberry gelatin |
2 teaspoons lemon juice |
whipped cream, for topping |
Directions:
1. In a mixing bowl, combine crust ingredients and pat evenly over the bottom of a greased 13 x 9 baking pan.
2. Bake at 300° for 25 minutes and cool.
3. For filling, cream butter, cream cheese, confectioners' sugar and vanilla in a mixing bowl until light and fluffy.
4. Spread over cooled crust; cover and chill.
5. For glaze, 2 to 3 hours before serving, combine sugar and cornstarch in a saucepan.
6. Stir in water; cook and stir over medium heat until thick and bubbly.
7. Cook and stir 2 minutes longer.
8. Remove from the heat and stir in gelatin powder until dissolved.
9. Stir in lemon juice and cool to lukewarm, stirring occasionally.
10. Meanwhile, arrange strawberries atop filling.
11. Pour glaze over berries.
12. Chill until serving.
13. Top individual servings with a dollop of whipped cream.
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