Strawberry Pie
Preheat Oven 350F.
CRUST:
1 stick Butter or Margarine
1 cup Flour
1 cup chopped Pecans
STRAWBERRY

FILLING:
1 pint fresh Strawberries
1 bag Strawberry Gel

CREAM FILLING:
1 8 oz. pkg. Cream Cheese (not light or fat free)
1 12 oz. container Cool Whip
1 cup Powdered Sugar

CRUST:
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.
Let Cool.

STRAWBERRY FILLING:
Clean, hull and slice berries, combine with gel.

CREAM FILLING:
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.
Yummy! Yummy!