This recipe is a favorite dessert in our family. It is a 4 step process - so give yourself plenty of prep time - it's a great family fun cooking project for a Saturday or Sunday afternoon. :-)
CRUST
1 cup butter, softened (no substitutes)
2/3 cup powdered sugar
1/2 tsp vanilla
2/3 cup powdered sugar
1/2 tsp vanilla
2 cups flour
Cream butter and sugar together, add vanilla. Gradually add flour. Press dough on to a sheet cake pan or large pizza pan lightly sprayed with Pam. Bake at 325 for 25-35 minutes - or until edges are a light golden brown. Cool.
FILLING
8 oz cream cheese
1 cup powered sugar
1 small can crushed pineapple, drained
8 oz Cool Whip Topping
Cream powered sugar and cream cheese together, and pineapple. Gently fold in Cool Whip until mixture is fluffy. Spread on cooled crust. Refrigerate at least 1/2 hour before adding strawberries and glaze.
FRUIT TOPPING
We get great strawberries here locally ... we usually eat a whole basekt full before we even get home. LOL Wash, remove tops and cut strawberries (I use 4 baskets of strawberries!!) Arrange on top of crust and filling layers. NOTE: I like my berries chunky ... I don't cut them up in slices-I cut each berry in to 2-3 pieces. I also don't arrange them in any type of "pattern" on the filling - I just pile them on!!! LOL
GLAZE
1 3/4 cup water
2 cups sugar
1 3/4 cup water
2 cups sugar
1 (3 oz) pkg strawberry jello
2 TBLS cornstarch
Stir together in sauce pan - cook until thick and clear. Let mixture cool, then spoon or drizzle over strawberries. Refridgerate 3 to 4 hours before serving.
ENJOY!!!
ENJOY!!!
