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Country Kitchen
September 1, 2011 Previous Recipe | Next Recipe
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BAKED BBQ BEANS
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
STRAWBERRY PIZZA
CHUCK WAGON
CAMP STEW
BROCCOLI SOUP
SHRIMP SCAMPI
PORK TACO SOUP
BROCCOLI CORNBREAD
SOUR CREAM POUND CAKE
STRAWBERRY PIZZA

1 cup flour
1 cup chopped pecans
1 cup light brown sugar
1 stick melted butter (1/2 cup)
1 (8-ounce) package cream cheese, softened
1 pound powdered sugar
1 large container of Cool Whip
1 cup sugar
1/4 cup cornstarch
1 cup water
1 (3-ounce) package strawberry gelatin
4 cups sliced fresh strawberries

Combine flour, pecans, brown sugar and melted butter. Press into the bottom of a 9- x 13-inch baking dish coated with non-stick spray. Bake 15 minutes at 350 F. Set aside to cool.
Beat together cream cheese and powdered sugar until smooth. Beat in Cool Whip and spread over cooled crust.
In a small saucepan, combine sugar, cornstarch and water. Bring to a boil; remove from heat and stir in gelatin until completely dissolved. Add strawberries and pour over cream cheese mixture. Refrigerate 4 hours to set before serving.






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