Strawberry Delight

Pecan Shortbread Crust
¾ cup real butter, soften
1½ cups all-purpose flour
¾ cups chopped pecans
 
Filling
1 8oz. package cream cheese, softened
1 ½ cups powdered sugar
1 8oz. container of cool whip
2 cans of strawberry pie filling (21 oz )
1 8oz. container of cool whip for topping

Instructions
Preheat your oven to 350 degrees. Mix together the butter and flour in a bowl. I use a pastry blender.

Add your pecans and press the mixture into a 9x13 inch pan. Bake at 350 for about 18 minutes until golden brown. Let it cool.

Mix the cream cheese and powdered sugar together using mixer.  Add your cool whip. I use a spoon to fold in.

When the crust is cool, add the cream cheese filling, spreading it evenly. Top with your strawberry pie filling. I add the extra container of cool whip to the top layer. You can add some fresh strawberries and sprinkle some pecans on top.

Chill for 4 to 6 hours.

This is great with any pie filling—blueberry, peach, or apple.

Hope you like it!