I call this dessert "Strawberry Delight" because the chocolate layered version that I have made before is called "Chocolate Delight". With spring just around the corner, this is the perfect light, cool and refreshing dessert! Or for Christmas or for Valentine's! Or really anytime!
1 cup pecans, finely chopped
1 cup flour
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
2 cups Cool Whip, thawed
1 pkg (6 oz) Strawberry Jello mix
1 1/2 cups boiling water
2 cups frozen
2 cups whipping cream
2 Tbsp sugar
1 tsp vanilla
Preheat oven to 375. Spray a 9 x 13 pan lightly with cooking spray. Set aside. To make the crust:
Combine pecans, flour, and melted butter in a medium bowl until well mixed. Press firmly into prepared 9 X 13 pyrex dish that and has been lightly sprayed with cooking spray. (I didn't spray my dish and the crust stuck a bit.)
Bake at 375 for 10 minutes. Remove from heat and let cool.
1st Layer - In a medium bowl, beat together the cream cheese and powdered sugar. Stir in the 2 cups of Cool Whip. Carefully spread over cooled crust. (It helps to drop it by the spoonful over the crust and then gently spread it together.)
2nd Layer - Whisk together strawberry Jello and boiling water until Jello has dissolved. Stir in frozen, chopped strawberries. (I used fresh strawberries) Let Jello thicken slightly in fridge and then pour over cream cheese layer.
Topping - Whip cream, sugar, and vanilla with
stiff peaks form. Spread over Jello layer.
Cover and chill for at least 4 hours.
My pictures didn't really show the true beauty of this dessert. My whipping cream wanted to be a little runny. It still tasted great!
Be sure to visit Jo and Sue at the website where I found the yummy dessert!