1 (12 ounce) package strawberry flavored Jell-O
1 cup boiling water
2 (3 ounce) packages cream cheese, softened
3 tablespoons instant vanilla pudding mix
1 (8 ounce) can strawberries, sliced
1 (3 ounce) can chopped pecans
2 cups sliced almonds
In a large bowl, mix boiling water and jell-O. Stir just until, stirring constantly, until gelatin dissolves. Pour into 3-quart plastic container with a twist tie. Refrigerate, or freeze.
Combine cream cheese and pudding mix. Stir in strawberries and pecans. Pour mixture into plastic container and twist tie. Refrigerate for 30 minutes, stirring occasionally.
Bake in the preheated oven for 10 to 12 minutes, stirring occasionally, until top of cake springs back when touched. Cool completely before removing from pan. Cool completely before removing from pan.
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