This delicious dessert has a pecan crust, a layer of light, sweet cream cheese, and strawberries on top.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 40 mins |
| Servings: | 16 |
Ingredients
- 1 cup butter, softened
- 1 ½ cups all-purpose flour
- 1 cup chopped pecans
- 1 (8 ounce) package cream cheese, softened
- 2 ½ cups confectioners’ sugar
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 ½ quarts fresh strawberries, halved
- 1 (8 ounce) jar ready-to-use strawberry glaze
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix butter, flour, and pecans together in a bowl. Press mixture into a 9×13-inch baking dish.
- Bake in the preheated oven for 10 to 15 minutes; do not allow to brown. Set aside until completely cool, 10 to 15 minutes.
- In a bowl, mix cream cheese and confectioners’ sugar until smooth. Blend in whipped topping. Spread over cooled crust, then refrigerate for 8 hours to overnight.
- Top chilled dessert with strawberries and drizzle with glaze to serve.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 143 mg |
| Sugars | 31 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
loved it.
Pretty easy to followq and it is delicious .. Thinking of adding lemon juce to the filling to make it a strawberry lemonade flavor !!
I made this for my couples’ bridge club and they all loved it. Not a crumb left. I did add blueberries to the top as I was having a red, white, and blue theme. Easy and delicious.
Took the advice of one other reviewer and added more flour to the crust. It made it more dense than I wanted but overall it was very good. I received many compliments so I would surely make it again. Very, very good.
This was nice and my husband certainly devoured it, but I wasn’t the biggest fan of the nuts in the crust. If I make this again I would omit the nuts and make the crust more cookie like by adding some sugar. Good way to use up strawberries (though I only had about 2/3 the amount listed and that seemed plenty) so will make again the next time I have some that need to be used.
I followed the recipe exactly with the few changes I read about. I added 3/4 cup of white sugar to the crust recipe and lowered the powdered sugar to 1 1/2 cups to the filling. There was not one slice left!! This was easy and delicious!!
I made a graham cracker crust instead. Sorry to say, I had 3 helpings.
Yummy! My favorite strawberry dessert!
We ultimately loved this, but I did make some changes. This being a dessert with many variations, one that has been around a loooong time, I knew there was too much butter for the relatively small amount of flour. This may be why some reviewers experienced a “hard” crust. Upping the flour to 2-1/4 cups took care of that problem. I also knew that no sugar would make for a pretty tasteless crust. Adding 1/2 cup of powdered sugar remedied that too. As for the filling, fresh whipped cream is so much better than Cool Whip if you don’t mind the extra effort – I used one pint (2 cups or 16 ozs.) Although other reviewers remarked the filling was too sweet, I didn’t have that issue since the fresh whipped cream , of course, is not sweetened while Cool Whip, of course, is. I did use a commercially prepared glaze, however, I brightened up the flavor with a little pure strawberry extract. A homemade glaze would have been even better, but I was pretty pleased with it as is. Bottom line, Hubs and I thought this pretty summer dessert was lick the plate good.
This was certainly a big hit at our dinner part last night. I used the suggestion to add 3/4 C of sugar to the crust and glad I did. I made my own glaze with recipe taken from Stawberry Pie I. Then mixed strawberries and glaze together before chilling. I think it tastes even better the next day. It certainly is NOT Weight Watcher friendly, but just have small portions — it’s worth it!
This turned out very very well. Altho I think I am making a few changes the next time I make this. I was very unhappy with the crust. Had no flavor and after sitting in the fridge for 8 hours, became hard as a rock. Could not cut into it at all. A chocolate chip cookie crust with this is much better. The cream cheese part was so delicious and easy to make. Altho it was way too sweet. Less powdered sugar would be better.
Really nice summertime dessert. I did take some other reviewers advice and made a few changes. I added 1/2 cup sugar to the crust which was perfect. I’m also not a fan of the prepared strawberry topping so I made my own like a strawberry pie with 1 cup water, 1 cup sugar, 4 T. cornstarch – cooked until clear, then added 4 T. strawberry jello. It was very pretty and nice that most of it can be made the day before. I will definitely make again!
It’s perfect everytime.
I like the quickness of this dessert & the idea of chopped pecans in the crust, but crust was flavorless, and the cake part was way too sweet, I went ahead and made fresh strawberry glaze which was the perfect amount of sweetness instead of ready to use which I thought would have been too sweet. Next time I will add sugar to the crust like other mention and I will only use 1/2 to 1/2 cup confectioners sugar.
this dessert is delicious! I left off the strawberry glaze and did a graham cracker crust instead. It was very good!
This is simply awesome. I’ve given out the recipe at least 10 times. The only thing I changed was using refrigerated sugar cookie dough becasue I was in a hurry the first time I made it. I’m sure the crust in the recipe is fantastic, but the sugar cookie dough was good, so I’ll continue taking this short cut. Thanks, I’m making it again tomorrow!!
EXCELLENT
I agree with other reviewers after making this as written. Crust was flavorless and dry. Use a graham cracker crust. I also reduced the powdered sugar to 1 1/2 cups, otherwise it would have been too sweet.
Way too much sugar in the cream cheese layer, holy cow it was really sweet. I didn’t like the taste of the strawberry glaze I bought so I left it off and just had the berries on the top. Really tasty though.
This recipe was delicious! The only thing that I did different was that after I baked the crust, I boiled water in a teapot and added some sugar to it. With that I took a little brush and spread it over the crust. That way the crust wasn’t bitter at all. Other than that it was delicious.
This was absolutely delicious! And very easy to make. I did make a graham crust that I baked for 10 minutes first. Instead of buying glaze I made my own from 5T strawberry jello, 1 1/2c water and 4 T cornstarch..combine and bring to a boil stirring constantly. Remove from heat and spread on the strawberries when it is cool.