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Frosty Strawberry Dessert


1 cup flour
1/4 cup brown sugar
1/2 cup chopped nuts
1/2 cup melted butter or oleo
1 cup whipped cream or frozen whipped topping
2 egg whites
2/3 cup sugar
10 oz. pkg. frozen strawberries
2 tablespoon lemon juice

Stir together first four ingredients and spread in a 9"x13" pan. Bake at 325 degrees for about 20 minutes. Stir crumbs occasionally and watch, as they may burn. Remove from pan.

Combine egg whites, strawberries, sugar and lemon juice. Beat with mixer until stiff peaks form. It takes 5 to 10 minutes. Fold cream into this mixture. Spread 2/3 of crumbs back in pan. Top with strawberry mixture, then remaining crumbs. Freeze. This can be made ahead of time and should be made six hours ahead at least. It keeps well. If you use fresh strawberries, use 1 cup sugar.

Serves 8 to 10.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.