Make the pecan crust. Preheat the oven to 400°F. In a mixing bowl, combine the flour, melted butter, chopped pecans and brown sugar, and stir until evenly moistened. Press onto a rimmed pizza pan in an even layer about ¼ inch thick.

Bake for about 15 minutes, checking a few minutes early, until the edges are lightly golden. Let the crust cool completely.

Make the filling. Using a hand mixer, beat the softened cream cheese and powdered sugar until smooth. Gently fold in the Cool Whip in a few additions until evenly combined. Spread over the cooled crust and refrigerate.

Make the strawberry topping. Before heating, whisk the water, gelatin powder, cornstarch, sugar and salt in a saucepan until no cornstarch lumps remain. Cook over medium-low heat, stirring constantly, until the mixture turns from cloudy red to glossy and translucent, reaches a gentle bubble and thickens. Remove from the heat.

Gently stir in the sliced strawberries. Let the topping cool, refrigerating briefly if needed, until cool and thickened but still spreadable. Stir occasionally and don’t let it set completely in the bowl.

Assemble and chill. Spoon the cooled strawberry topping over the cream cheese layer and spread it evenly. Refrigerate for at least 3 hours, until set. Slice, serve cold and enjoy!