Strawberry Torte

Crust:
1/2 C. Butter or Margarine
1/4 C. Brown Sugar
1 C. Flour
1/4 C. Quick Oats
1/4 C. Chopped Nuts
(I make 1 1/2 times the recipe above to fill a 9X13 inch pan a little better.)

Use cold butter/margarine cut into small pieces and add the brown sugar, flour, oats and nuts.
Mix up with a fork so stays crumbly. Put into 9X13 inch pan and pat smooth. Bake at 375° for about 10-12 minutes. Let Cool.

Filling:
Blend 8 oz. of softened cream cheese with 1 cup powdered sugar & 1 Tbsp. lemon juice. Fold in 1 1/2 cups Cool Whip. Spread on cooled crust.

Topping:
Put 2 cups of cleaned, crushed BerryLand strawberries in a saucepan with 1  3/4 cups to 2 cups sugar. Stir 6 Tablespoons of cornstarch into 1 cup berry juice or water. Stir this into the berries and sugar. Cook and stir till thick, dark, clear and bubbly. Boil and stir for at least a minute or more. Cool. When cool -spread on top of the cream cheese layer. Chill. When serving top off with Real Wisconsin Whipped Cream!

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