This dish is a big hit with everyone...unless they don't like strawberries...or nuts...or gelatin...who invited them anyway?! It takes a little bit of prep work, but it's so worth it. Perfect for summer time!
1st Layer:
Pre-heat oven to 325.
1.5 cups plain flour
1.5 sticks melted butter
1/2 cup chopped nuts
Mix and spread in 9x13 inch glass pan. It should be a thin layer. Bake at 325 until golden brown (about 15 minutes). Cool the crust in the fridge.
2nd Layer:
8oz package cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (defrosted most of the way)
1 tsp vanilla (that's a trick from Momma Omi)
Mix cream cheese and powdered sugar together. Add vanilla to the Cool Whip and mix. Fold in the Cool Whip to the cream cheese mixture. Once the crust has cooled all the way, spread the mixture on top of it. Keep it in the fridge while working on the strawberries.
3rd Layer:
1-2 quarts of fresh whole strawberries
1 cup sugar
3 Tbsp cornstarch
1/2 cup water
1 can of 7-up
3 oz strawberry gelatin powder
1.5 tsp red food coloring (optional)
Remove stems from berries and arrange them, tips side up, on the second layer of pie. Mix the sugar and cornstarch in a large saucepan. Pour in the water while heating up. Add 7-up and cook over medium heat for about 15 minutes or until it thickens like syrup (make sure it's thick enough so it's not runny!). Next, add gelatin and food coloring. Pour this over the strawberries on the pie. Let it sit/thicken in the fridge for at least about 30 minutes before serving.
As you can see, I probably should have poured in less of the gelatin mixture so more of the strawberries could be seen. To make it even prettier, spray some readi whip around the edges.
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