Light and sweet cream cheese layer topped with strawberries on a pecan crust. High in taste!
- Prep 20 m
- Cook 15 m
- Ready In 8 h 35 m
- 1 cup butter, softened
- 1 1/2 cups all-purpose flour
- 1 cup chopped pecans
- 1 (8 ounce) package cream cheese, softened
- 2 1/2 cups confectioners’ sugar
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 1/2 quarts fresh strawberries, halved
- 1 (8 ounce) jar ready-to-use strawberry glaze
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the butter, flour, and pecans in a bowl, and press into a 9×13 inch baking dish.
- Bake 10 to 15 minutes, do not allow to brown. Set aside until completely cool.
- In a bowl, mix the cream cheese and confectioners’ sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
- Top with strawberries and drizzle with glaze to serve.