1 stick butter
1 cup chopped pecans
1 cup self-rising flour
1 (8-ounce block) cream cheese, softened
3 cups powdered sugar
1/2 (8-ounce) carton Cool Whip
1 pound strawberries, washed and chopped
1 package strawberry Jell-O

Heat oven to 350 F. Put butter in a 9-inch-by-13-inch dish, and place in the oven to melt. Remove from oven and add pecans and flour. Stir to combine before pressing the crust down firmly into the bottom of the dish. Bake around 25 minutes. Place in refrigerator to cool.

With an electric mixer, beat cream cheese until light and fluffy. Add powdered sugar and beat. Add Cool Whip and mix. Spread on top of crust. Cool in the refrigerator 1 to 2 hours.

In a medium bowl, combine strawberries and Jell-O. Spread over the cream cheese layer. Cool in the refrigerator 1 to 2 hours. 

Recipe note: I sometimes substitute peaches or blueberries and the coordinating flavor Jell-O. I take the cream cheese out of the cardboard package and put the aluminum package in a bowl of warm water to get it soft quickly.