Preheat the oven to 350. Spray an13 x 9 inch square pan with nonstick cooking spray. Put the walnuts into a mini chopper to chop them finely. Then, combine the melted butter, flower and crushed walnuts into a bowl and mix until a nice, soft dough forms.
Spread the dough into the prepared baking dish. Use your fingers to spread it out evenly across the entire pan. Bake it for 15 minutes then let it cool while you work on the other layers.
For the cream cheese layer, make sure you are using a dairy free cream cheese. We love this brand.
Add it to the bowl and using a mixer, beat it until it is nice and fluffy. Slowly add the powdered sugar.
Next, add the cup of coco whip, we love this brand – it is so delicious.
Next, spread the cream cheese layer on top of the crust layer and put it in the fridge immediately to chill.
Now it is time for the strawberry layer. Heat the water, sugar and cornstarch in a medium saucepan over medium high heat. It should quickly start to look like a thick paste – this is normal. Add jello powder and remove from the heat.
Let it cool for about 4-5 minutes then add the strawberries
Combine the jello mixture with the strawberries and pour on top of the cream cheese layer. Put it back in the fridge to chill for 30-45 minutes.