Aunt Gladys' 4-Layer Strawberry Dessert

Fruit Recipes | Cookies and Bars Recipes

Yield: 1 13 x 9-inch pan

My Great Aunt Gladys made this every year on the 4th of July. It is a family summertime favorite. It makes a 13x9-inch pan so there is enough for a crowd. Easy to prepare and delicious!

• 2 cups all-purpose flour
• 3/4 cup butter, room temperature
• 1/2 cup chopped pecans
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 cup non-dairy whipped topping (Cool Whip)
• 1 cup granulated sugar
• 4 tablespoons cornstarch
• pinch of salt
• 1-1/2 cups 7-up
• 1/2 cup water
• 1 3-ounce package strawberry Jell-O
• 1-1/2 to 2 quarts fresh sliced strawberries
• 2 cups additional whipped cream for topping
• Chopped pecans for garnish, optional

Preheat oven to 350 degrees.

For the crust:

Use a pastry cutter to cut the butter into the flour until small bean-size crumbs form. Fold in chopped Pecans. Press down with fingertips into a lightly buttered 13x9-inch baking dish. Bake at 350 degrees for 20 minutes. Cool completely.

Mix together 8 ounces softened cream cheese, 1 cup powdered sugar, and 1 cup non dairy topping. Spread over cooled crust.

Combine sugar, cornstarch, salt, 7-up and water in a saucepan. Cook over medium low heat until thickened. While hot, stir in a 3-ounce package of strawberry jello. Blend well, making sure jello is completely dissolved. Allow to cool completely, then carefully fold in 1-1/2 to 2 quarts fresh sliced strawberries. Pour over cream cheese layer. Chill until firmly set (at least 2 hours).

Just before serving, top with additional (2 cups) whipped cream and, if desired and chopped pecans. Cut into squares to serve.

HINT: I prepare the 3rd layer (the sugar, cornstarch, salt, 7-up, water, Jell-o and fresh strawberries) first. Because it is so very hot, it takes a while to cool.

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