1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package strawberries, sliced
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
1 (8 ounce) can sliced strawberries, drained
1 (8 ounce) package cream cheese, softened
2 eggs
1 cup margarine
1 tablespoon lemon juice
1/4 cup vanilla extract
1/4 cup fresh strawberries
1 1/2 cups sliced almonds
1/2 cup chopped walnuts
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese until smooth. Stir in whipped topping. Spread mixture into the bottom of a 9 inch springform pan. Sprinkle sliced strawberries over cream cheese mixture. Sprinkle cream cheese over strawberries. Sprinkle with chopped pecans, and top with sliced strawberries and cream cheese mixture. Sprinkle with sliced almonds, and top with sliced almonds. Sprinkle with whipped topping.
Bake in preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 10 to 15 minutes, stirring occasionally. Cool completely before cutting into squares.
To make the strawberry filling: In a medium bowl, beat cream cheese and whipped topping until smooth. Spread over cream cheese mixture, and top with sliced strawberries and cream cheese mixture. Sprinkle with chopped pecans, chopped almonds, cream cheese mixture, strawberries, almonds, cream cheese mixture, strawberries, almonds, cream cheese mixture and strawberries. Sprinkle with chopped pecans and chopped nuts.