Fresh Fruit Dessert

Crust:
1 1/2 c. flour
1 stick of butter (melted)
1 c. finely chopped pecans
Bake @ 350 degrees for 15 minutes in a 9x13 pan.

Cream Cheese Layer:
8oz. cream cheese
8oz. cool whip
1 c. powdered sugar
Beat together in mixer and spread over top of cooled crust.

Fruit Topping:
2 c. sugar
2 c. water
6 T. cornstarch
pinch of salt
Bring to boil stirring constantly until thick. Take off of heat and add 1 box of jello (whatever flavor of fruit you are using) and cool. After it has cooled add 2 quarts of fresh fruit. The spread fruit topping over the cream cheese layer. Cool in fridge for at least 2 hours before serving.