Preheat Oven 350F.
1 stick Butter or Margarine
1 cup Flour
1 cup chopped Pecans
1 pint fresh Strawberries
1 bag Strawberry Gel
1 8 oz. pkg. Cream Cheese (not light or fat free)
1 12 oz. container Cool Whip
1 cup Powdered Sugar
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.
Clean, hull and slice berries, combine with gel.
In mixer, beat cream cheese until smooth.
Add sugar and beat until combined.
Add Cool Whip and beat until combined and fluffy.
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.