Pecan Torte

2 cups whipping (heavy) cream
¼ cup brown sugar; firmly packed
½ cup Pecan Valley Pecan Pieces; finely chopped
33 graham crackers; (each 2½-inches square)

Strawberry Sauce1. In a large chilled mixing bowl beat whipping cream and brown sugar until stiff. Fold in pecans.
2. Spread small amount of whipped cream mixture on each of 3 crackers. Arrange crackers, frosted sides down and with edges touching to form a rectangle, on serving plate.
3. Spread rectangle with about ¼ cup whipped cream mixture. Layer with 3 crackers. Repeat layers 9 times.
4. Gently press torte together. Carefully turn torte on its side with spatula so crackers are vertical.
5. Frost sides and top with remaining whipped cream mixture.
6. Refrigerate at least 6 hours (torte will mellow and become moist).
7. Slice and serve with Strawberry Sauce

Strawberry Sauce
2 cups frozen strawberries
⅓ cup granulated sugar
3 tablespoons Balsamic vinegar

1. Combine strawberries, sugar and Balsamic vinegar in food processor or blender.

2. Process until mixture is smooth and creamy.
3. Refrigerate until ready to serve.