Friday, June 19, 2015

Strawberry Delight

· 1 pound fresh strawberries, sliced
· ¼ cup sugar
· 1 cup all-purpose flour
· ¼ cup finely chopped pecans
· ½ cup plus 2 tablespoons unsalted butter, divided at room temperature
· 1 (8-ounce) package cream cheese, softened
· 2 cups powdered sugar
· 1 teaspoon vanilla
· 1 (16-ounce) container non-dairy frozen whipped topping
· 1 cup coarsely chopped pecans, toasted

1. Combine strawberries and sugar. Refrigerate for about an hour.
2. Preheat oven to 350 degrees. In a medium bowl, mix together the flour, pecans and ½ cup butter until mixture becomes a soft dough. Spread into the bottom of a 9x13-inch glass baking dish. Bake for 20 minutes or until lightly browned. Cool completely, about an hour.
3. For the filling, cream together the cream cheese and 2 tablespoons butter; mix in powdered sugar and vanilla until well blended. Gently fold in 2 cups whipped topping and spread on the cooled crust.
4. Drain the strawberries and scatter on top of the cream cheese filling. Top with remaining whipped topping. Sprinkle pecans on top. Cover and refrigerate for 24 hours before serving. 

No comments:

Post a Comment