"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
1 1/2 cups flour
3/4 cup butter, melted
3/4 cup pecans, chopped
2 cups sifted powdered sugar
1 8-oz. package cream cheese, softened
1 8-oz. carton frozen whipped dessert topping, thawed
3 cups fresh strawberries, sliced
1 cup granulated sugar
1/4 cup flour
3 tbsp. strawberry-flavored gelatin
1 cup water
Frozen whipped dessert topping, thawed (optional)
Instructions:
For crust, combine the 1 1/2 cups flour and the melted butter; stir in pecans.
Pat evenly in bottom of a 3-quart rectangular baking dish.
Bake in a 350 degree oven about 20 minutes or until crust is golden brown around edges.
Cool on a wire rack.
Meanwhile, in a large mixing bowl, beat powdered sugar and cream cheese with an electric
mixer on medium speed until combined.
Add the 8 oz. whipped topping by spoonfuls; beat until smooth.
Spread over cooled crust.
Arrange sliced strawberries on top.
Cover and chill in the refrigerator while preparing top layer.
For top layer, in a medium saucepan, combine granulated sugar, the 1/4 cup flour, and the
strawberry-flavored gelatin.
Stir in water.
Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute
more.
Remove from heat.
Cover surface and set aside to cool (allow about 30 minutes).
Spoon cooled gelatin mixture over berries.
Cover and chill in the refrigerator for at least 4 hours and up to 24 hours.
Cut into squares to serve. Garnish with additional whipped topping, if desired.
Makes 15 servings.
This dish was enjoyed at the 2002 "Pansy Salad Supper."