Danish Strawberry Fluff

Danish Strawberry Fluff Jan Peterson

Crust

2 cups flour

1 cup chopped pecans

1 cup butter, melted

1/2 cup powdered sugar

Combine ingredients and put in 9 x 13 pan. Bake at 350 degrees until lightly browned for 15 to 20 minutes.

Cream Cheese Layer

8 oz. Cream cheese

9 oz. Cool Whip

1 cup powdered sugar

Whip cream cheese until soft. Mix in the powdered sugar until well blended. Fold in the Cool Whip until mixture is smooth

and well blended. Spread over the cooled crust.

Pudding Layer

Use 1 package Danish junket (strawberry prepared as package direction for pie glaze. Stir in 3 to 4 cups fresh strawberries.

When cool spread over 9 oz. cool whip. Refrigerate.