CRUST:
1 cup all-purpose flour
1/4 cup brown sugar
1/2 cup of finely chopped pecans
1 stick of melted margarine
FILLING:
1 (8-ounce) package of cream cheese
1 (14-ounce) can sweetened condensed milk
2 (3.4-ounce) packages instant cheesecake-flavored pudding
3 cups of milk
1 (8-ounce) container Cool Whip
STRAWBERRY SAUCE:
1 (8-ounce) jar strawberry preserves
1 teaspoon water
For garnish: 1 pint of fresh strawberries
For crust, preheat oven to 350 degrees. In a bowl, stir together flour, brown sugar, pecans, and margarine. Spread into the bottom of individual cheesecake pans or a 9×13-inch pan that have been sprayed with nonstick cooking spray. Bake for 20 minutes. Remove from oven; cool. For filling, with mixer, beat cream cheese and sweetened condensed milk until creamy. Beat in pudding mixes and milk, and beat on low for 5 minutes until mixture thickens. Fold in Cool Whip. Pour over crust, and refrigerate, covered, for 8 hours. For sauce, in a bowl, microwave preserves and water. Stir until slightly thinned. To serve, drizzle with strawberry sauce, and garnish with berries.
Yield: 12-16 servings