Ingredients
Crust
1 1/2 cups flour
1/4 cup sugar
3/4 cup margarine
1/2 cup chopped pecans
Filling
2 (8 ounce) packages cream cheese
1 cup powdered sugar
2 cups fresh strawberries (divided)
1 (16 ounce) container Cool Whip
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
Sprouting guide — grow sprouts at home, recipes, nutrition
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-------Crust-------. Mix crust ingredients with a fork or pastry blender. Press into bottom of 9x13" pan. Bake at 350 degrees for 15 minutes. Cool completely. -------Filling-------. Soften cream cheese. Mix in sugar until smooth. Crush one cup of the berries and add to cream cheese, along with the Cool Whip (I use an electric mixer). Coarsely chop the remaining cup of berries and fold into mixture. Spread filling evenly over cooled crust. Cover and refrigerate until served.