My friend, Paula, at work is the most amazing cook. Not only does she cook great food, but it's GLUTEN FREE, which excites me more than most things these days. A few months ago, she brought in a little tub of dessert, just for me. I was thrilled considering how long it had been since I had been able to eat dessert - almost everything has wheat flour!
Anyway, this is one of my favorites, and I made it myself yesterday for a birthday party we went to. It was very tastey and there was one lonely piece left - which I brought to work. Yay!
It's very easy, and there is very little baking involved, which is great for summer!
Crust (bottom layer):
About 3 cups of Crushed Pecans
2 tbps brown suger
1/2 stick of melted butter
Mix it all together, and press it into the bottom of a cake pan. Bake at 350 for 8-10 minutes. Let cool. (I put mine in the fridge to harden)
2 - 8 oz pkgs of cream cheese, softened to room temperature
2 tsps of Vanilla flavoring
3/4 cup of powdered sugar
2 small tubs of whipped topping
Whip cream cheese, add vanilla and powered sugar and blend together. Last, mix in the whipped topping.
Spread this mixture onto the pecan crust. Put the pan in the fridge to chill.
Cut 2 lbs of strawberries into small pieces removing the stems.
Combine cut strawberries with 16 oz strawberry gel/glaze (found in the produce section)
Spoon the strawberry topping onto the whipped middle section of the dessert. Chill until it's time to serve.
NOTE: You do not have to use strawberry gel, and you can also add whatever fruit you'd like.