Recipe of the Week

Strawberry Delight

From the kitchen of Peggy Maddox

The 2008 Cook's Library of Treasures

1 c. flour

1/2 c. margarine

1 Tbsp. sugar

1/4 c. chopped pecans

1 c. sugar

8 oz. pkg. cream cheese, softened

9 oz. carton whipped topping

3 c. sliced fresh strawberries

1 c. sugar

3 oz. pkg. strawberry flavored gelatin

4 Tbsp. cornstarch

1 1/2 c. water

First Layer: Mix 1 cup flour, 1/2 c. margarine, 1 tablespoon sugar and 1/4 c. chopped pecans. Press into 9- by 13-inch baking dish. Bake at 350 degrees for 20 minutes. Cool.

Second layer: Cream 1 cup sugar and cream cheese. Fold in whipped topping. Spread mixture over crust. Top with sliced strawberries.

Third layer: Combine 1 c. sugar, cornstarch and 1 1/2 c. water. Cook until thick. Stir in gelatin until thoroughly blended. Cool. Spoon glaze over strawberries. Refrigerate until set.

Alternative: Very good if you use fresh peaches and peach gelatin.

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