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Strawberry Crunch

Crust:
1 cup margarine, melted
1 cup nuts, chopped
2 cups self-rising flour

Mix the above ingredients and press into a 9x13 pan. Bake in a 350 oven for 8-10 minutes. Cool

Filling:
2 cups sugar
2 cups water
5 tbls cornstarch
1 sm pkg strawberry jello 1 tbls lemon juice
strawberries, sliced
Cool Whip

Cook sugar, water, cornstarch and salt until clear and thick. Add jello and lemon juice. Cool filling. Cover cooled crust with small whole or sliced strawberries. Pour cooled filling over berries. Refrigerate 3-4 hours before serving. Top with Cool Whip.

Note: You can substitute fresh peaches or blackberries with same flavor jello.

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