• Preheat oven to 325. Grease a 9×13 baking pan.

For the crust:

• In a large mixing bowl stir the flour, pecans and melted butter together. Press in to the bottom of your prepared baking pan. Bake for 15 minutes then let cool to room temperature.

For the berry topping:

• In a large saucepan combine the sugar, brown sugar and 2 cups of the fruit, (if you are using any frozen fruit like I did, use the frozen fruit at this stage.) Bring to a gentle boil over medium high heat, (stir pretty constantly.)
• Mix together the cornstarch and water until smooth and stir in to the hot fruit mixture. Cook for just a minute longer until slightly thickened.
• Turn off the heat and add the lemon juice, lemon zest, and remaining berries. Place to the side and let it cool to room temperature. (You can throw it in the refrigerator to speed it up if you like!)

For the filling:

• With a hand mixer, beat together the cream cheese, powdered sugar, lemon juice and vanilla until smooth.
• Fold in the whipped cream. (This should be whipped to soft peaks before adding… don’t just pour in heavy whipping cream straight from the carton.)
• Once everything is cool, pour the filling over the crust, smoothing it out until even, then gently spread the berry topping over the top. Chill for at least an hour, then slice and serve.