- 2 sticks of butter
- 2 cups of self-rising flour
- 1 1/2 cups pecan pieces
- 8 oz. Philly Cream Cheese
- One 16 oz. box of confection sugar
- 12 oz. Cool Whip
Using a pastry cutter, cream the butter, pecans, and flour together. Press this mixture into a 9 x 13-inch baking pan, and press it on the bottom and up the sides of the pan. This will be the crust of your cheesecake. Bake until brown (approx. 15 to 20 minutes) at 350 degrees. Let the crust cool.
Mix the cream cheese, Cool Whip, and sugar together with an electric mixer. Spread evenly onto the crust. Refrigerate at least 1 hour.
Top with Strawberry Pie Filling (or the pie filling of your choice, like Blueberry or Cherry) and chill at least 1 hour before serving. This recipe can be made the night before.