Strawberry Pie

CRUST:

1 stick Butter or Margarine

1 cup Flour

1 cup chopped Pecans

Allow butter to come to room temperature. Beat butter and flour

until combined. Add pecans, mix until combined. Press into lightly

greased pie plate and bake 20 minutes at 350. Cool.

STRAWBERRY FILLING:

1 pint fresh Strawberries

1 bag Strawberry Gel

Clean, hull and slice berries, combine with gel.

CREAM FILLING:

1 8 oz. pkg. Cream Cheese (not light or fat free)

1 12 oz. container Cool Whip

1 cup Powdered Sugar

In mixer, beat cream cheese until smooth. Add sugar and beat until

combined. Add Cool Whip and beat until combined and fluffy.

ASSEMBLY:

Into cooled pie crust layer, 1/2 of cream filling, all strawberry

filling, top with remaining cream filling. Garnish with sliced

strawberries (optional). Cover and refrigerate at least 2−3 hours.

Slice and serve. Yum! Yum!