Strawberry Freeze

By rachel_34

Lori at Stewart Corbett made this tasty cool treat.

Ingredients

• A remarkable dessert. Cuts easily and can be served immediately. Keep it on hand. A pretty pink colour.
• CRUST
• Butter or margarine 3/4 cup
• All-purpose flour 11/2 cups
• Brown sugar, packed 1/2 cup
• Finely chopped nuts 3/4 cup
• FILLING
• Egg whites 2
• Granulated Sugar 3/4 cup
• Frozen sliced strawberries,
• partly thawed 15oz.
• Lemon Juice 2 tbsp.
• Whipping Cream (or 1 env. Topping) 1 cup

Preparation

Step 1

Crust: Melt butter in medium-sized saucepan.
Stir in flour, sugar and nuts.
Spread in large ungreased baking pan.
Bake in 375°F (190°C) oven for 15 to 20 minutes, stirring twice, until nicely browned.
Remove from Oven. Break up any chunks.
Scatter 2/3 crumbs into ungreased 9x13-inch pan or 10-inch springform pan.

Filling: In large mixing bowl put egg whites, sugar, strawberries and lemon juice. Beat on high speed until thickened and volume is increased. This will take about 10 minutes.

Beat cream until stiff. Fold into strawberry mixture. Turn into crumb-lined pan. Sprinkle reserved crumbs over top. Cover and freeze overnight or until needed. After first piece is removed, use egg lifter (turner) to take out rest.