There’s probably an actual name for this, but I don’t know what it is. And I didn’t make it up. My mom’s been making this pie as long as I can remember. However, everyone I’ve given the recipe to in the last 15 years or so has just started calling it “Char’s Pie”.
1 1/2 c oats
1/2 c brown sugar
1/2 c chopped pecans
1/3 c melted butter
Press (lightly) into the bottom of a 10” springform pan. Bake at 350 for 12-15 minutes. Cool completely.
8 oz cream cheese
1 c powdered sugar
9 oz Cool Whip
Beat together. Spread over cooled crust. Be sure to get it all the way to the edges to seal things up.
Danish Dessert, preferably raspberry flavored (strawberry has a weird after taste, but it’s fine if it’s all you can find)
Wash and hull strawberries. Dry thoroughly. Place points up on the filling. Prepare Danish Dessert according to “glaze” directions on package. Stir and let cool to lukewarm. Sometimes I sit the saucepan in a sink of ice and stir to speed this part up. Spoon it over the strawberries — be sure to cover each one. Fill in any gaps on the filling, too. Again, be sure to seal the edges.
Refrigerate until set. Take off the springform part of the pan.
Here’s what you’ve got: