Strawberry Pizza

Crust:
2 c. flour
2 sticks margerine
1 c. chopped pecans

Melt margerine and mix with flour; press into pan and add nuts on top. Use a cookie sheet, so it makes a rectangular one or a round pizza pan or a 9x13 pan. Bake 350 until browned about 15-20 mts.

Cool completely.

Make next top layer as crust is cooling:

1 c. sugar
1 c. water
3 T. cornstarch
Mix in a saucepan and bring to a boil; cook until clear. Take off heat and cool a little.
Add 1 box (3 oz.) strawberry jello; cool completely. Add 2 pts. sliced strawberries.

First Layer:
1 8 oz. pkg. cream cheese, softened
1 12 oz. container cool whip
2-3 c. sifted congectioner's sugar

Blend the cream cheese and sugar til nice and smooth. Fold in the cool whip and spread on cooled crust. Perk sides so top layer wont run off. Add top layer of strawberries and glaze spreading over entire area. Refrigerate before serving.