This creamy layered strawberry dessert sits atop a crumbly pecan crust. It’s quickly assembled in a 13×9-inch casserole dish and best served chilled on a hot day.
If this recipe looks familiar, it’s because it has been around for ages. Different versions of it can usually be found in small town church cookbooks in the southern US. My strawberry iteration is inspired by a recipe from my friend Bobbie who passed away last year. She was an elderly lady famous for her desserts – especially Cherry Yum Yum. This dessert has the best parts of her recipe and swaps out the cherries for strawberries.
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