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Strawberry Delight




Source of Recipe


TOH Brent49


List of Ingredients




1/2 cup (one stick) butter or margarine, melted
1-1/2 cups finely chopped pecans
1 cup all-purpose flour
1 (8-ounce) package cream cheese, softened
1-1/4 cups confectioners’ sugar
2 (8-ounce) containers Cool Whip (divided use)
2 pints fresh strawberries
1 (14-ounce) can condensed milk
1/3 cup lemon juice
1 (3.4-ounce) package Jell-O vanilla instant pudding


Combine the first 3 ingredients in a 9 x 13-inch glass baking pan; mix well. Press mixture firmly onto the bottom of the pan. Bake in a preheated 350 degree oven for 20 minutes. Place pan on a wire rack and cool completely.

Beat softened cream cheese at medium speed of electric mixer until light and fluffy. Gradually beat in confectioners’ sugar. Fold in 1-1/4 cups Cool Whip. Spread mixture over cooled crust.

With a fork, crush enough of the strawberries to measure 1-2/3 cups, including juice; set aside.
(Reserve remaining strawberries for garnish.) Combine condensed milk and lemon juice in a large mixing bowl; stir until well blended. Stir in 1 (8-ounce) container of Cool Whip, instant pudding mix, and crushed strawberries with juice. Spread over cream cheese layer. Refrigerate for approximately one hour, or until set.

Spread remaining Cool Whip over strawberry layer. Garnish with remaining strawberries. Cover and chill 4 hours before cutting into squares. Store, covered, in the refrigerator.



Recipe