Preheat oven to 350 degrees.

For the crust: Use a pastry cutter to cut the butter into the flour until small bean-size crumbs form. Fold in chopped Pecans. Press down with fingertips into a lightly buttered 13x9-inch baking dish. Bake at 350 degrees for 20 minutes. Cool completely.

Mix together 8 ounces softened cream cheese, 1 cup powdered sugar, and 1 cup non dairy topping. Spread over cooled crust.

Combine sugar, cornstarch, salt, 7-up and water in a saucepan. Cook over medium low heat until thickened. While hot, stir in a 3-ounce package of strawberry jello. Blend well, making sure jello is completely dissolved. Allow to cool completely, then carefully fold in 1-½ to 2 quarts fresh sliced strawberries. Pour over cream cheese layer. Chill until firmly set (at least 2 hours).

Just before serving, top with additional (2 cups) whipped cream and, if desired and chopped pecans. Cut into squares to serve. HINT: I prepare the 3rd layer (the sugar, cornstarch, salt, 7-up, water, Jell-o and fresh strawberries) first. Because it is so very hot, it takes a while to cool.