Strawberry Delight – Crust
1 c. flour
2 T. powdered sugar
Pinch of salt
½ c. butter, cold and cut in small pieces
¼ c. pecans, chopped (optional)
Mix flour, powdered sugar and salt. Cut butter in with a pastry blender or in a food processor. Add chopped pecans if desired and press into a 10″ spring form pan.
Bake at 350° for 20-25 min. or until light golden color. (This crust can easily over cook so watch it carefully.)
Strawberry Delight Filling
8 oz. cream cheese
¼ c. sugar
1 T. lime juice (strip zest off before juicing to use as garnish)
2 T. milk
8 oz. whipped topping
Using a mixer, food processor , mix cream cheese, sugar, limejuice and milk together until creamy. Fold in whipped topping and spread on cooled crust. Cover and refrigerate for at least one hour or over night.
Strawberry Delight – Topping
3 lbs. strawberries
3 oz. pkg. sugarless strawberry gelatin
2 T. modified corn starch (available at Kitchen Kneads)
Crush or process 1 lb. strawberries, add strawberry gelatin and modified cornstarch to thicken. Spread over cooled filling. Arrange remaining whole strawberries over crushed berries. To serve, remove from spring form pan, cut in wedges and garnish with cream and strips of zest.