|
Four-Layer
Strawberry Pie
Layer
1: Crust
| 2
sticks margarine, softened |
1
cup self-rising flour |
| 1/2
cup brown sugar, packed |
1/2
to 3/4 cup chopped pecans |
PREHEAT
OVEN TO 350 DEGREES.
1.
In a large bowl, combine margarine, brown sugar, and flour.
Mix well.
2.
Stir in pecans. Spread in greased 9x13-inch pan.
3.
Bake for 15 to 20 minutes until browned. Cool.
Layer
2: Cream Cheese Mixture
| 2
(8-ounce) packages cream cheese, softened |
1/2
cup frozen whipped topping, thawed |
| 1/2
cup granulated sugar |
|
1.
Mix together and spread over cooler crust.
Layer
3: Strawberries and Glaze
| 2
(1-pound) containers fresh strawberries, rinse and remove
stems |
1
container of Marzetti's Strawberry Glaze (comes in a sealed
plastic bowl, usually found in the produce section near
the strawberries |
| 1/2
cup granulated sugar |
|
1.
Cut strawberries into pieces and sprinkle sugar on top. Stir,
then refrigerate about 10 to 15 minutes.
2.
Add glaze and mix together. Spread mixture over cream cheese
layer.
Layer
4: Whipped Topping and Decorations
| Remainder
of 2 (8-ounce) tubs of thawed whipped topping |
Shiny
tinsel flag pick decoration |
| 1
container fresh blueberries |
Red,
white, and blue candy star sprinkles |
| 3
equal-size strawberries, sliced in half |
|
1.
Spread whipped topping over strawberry layer. (Form peaks
with back of spoon.)
2.
Arrange equal-size blueberries around the perimeter (3/4-inch
apart).
3.
Sprinkle a narrow border of candy stars in 1-inch strips along
the outside of blueberries.
4.
Arrange strawberry halves in circular pattern in center (pointed
edge outward). Place shiny flag pick in center.
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