From the kitchen of Kay Putano. This summer desert
has  a buttery crust, cream cheese and cool whip
center, topped with fresh sliced fruit.
Crust
In a bowl combine:
2 c flour
1 c butter, softened
1/2 c confectioner sugar
Spread the dough onto a greased 12 inch pizza pan.
Bake 20 to 25 minutes or until golden.
Cool.

Filling
In another bowl:
1 c confectioner sugar
8 oz cream cheese, softened
1 tsp vanilla
Mix well.
Fold in:
8 oz container whipped topping, thawed
Spread over cooled crust.

Topping
1 pint fresh strawberries, hulled and sliced

Refrigerate 2 hours before serving.
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