1/2 cups chopped pecans or macadamia nuts, toasted (optional)
1/2 pound fresh strawberries, sliced
Directions:
Crust:
Preheat oven to 375°F.
In a large mixing bowl, mix together the flour and sugar.
Cut butter into flour mixture until it looks like coarse crumbs.
Gently mix in the nuts.
Pour the crumbly mixture into a 13 x 9 x 2-inch pan, shake to distribute crumbs evenly; very lightly press the crumbs down.
Bake for 20 minutes or until golden brown; cool.
Filling:
In a large mixing bowl, mix together the sour cream, sugar, pudding mix, and thawed strawberries.
Gently fold in the fresh strawberries.
Pour filling onto cooled crust; chill for 15 minutes.
Topping:
Spread whipped topping onto second layer.
Sprinkle nuts over whipped topping and lay strawberries on top.
Makes 20 servings.
Approximate Nutrient Analysis per serving (not including optional pecans or macadamia nuts): 270 calories, 15 g fat, 10 g saturated fat, 35 mg cholesterol, 150 mg sodium, 32 g carbohydrate, 2 g fiber, 15 g sugar, 3 g protein
Approximate Nutrient Analysis per serving (including optional pecans): 330 calories, 21 g fat, 10 g saturated fat, 35 mg cholesterol, 150 mg sodium, 33 g carbohydrate, 2 g fiber, 16 g sugar, 4 g protein
Review
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This is so so so Ono! I got it from Kim where to get the recipe!!! Now I don’t need to wait for her to make it :)
by Nell
on 7/15/2023
This recipe is so delicious. Every time I make it for a gathering it is the talk of the party and I'm always asked to make it again and again. A great dessert hit no doubt!!!