Summer Strawberry Crunch
1/2 c. butter, melted
1 c flour
1/3 c brown sugar
1/2 c pecans, chopped
2 egg whites
2/3 c sugar
1-16oz pkg frozen strawberries, thawed
1-8 oz carton cool whip
Yields 12 servings
Cooking Day
In a medium bowl, add flour, brown sugar and pecans to melted butter. Mix thoroughtly with a fork. Crumble mixture and spread out on a baking sheet. Bake at 350 degrees for 20 minutes, stirring occasionally to break into smaller pieces. Cool. Pour half of crumbs into 9x9 baking sheet or disposable foil pan. For filling: beat egg whites until foamy. Gradually add sugar, beating until mixture forms soft peaks. Fold in strawberries and cool whip. spoon filling into baking dish. Top dessert with remaining crumbs. Cover with a layer of plastic wrap, then foil and freeze.
Serving Day:
Remove from freezer about 10 minutes before serving. Garnish each piece with a sliced fresh strawberry and fresh mint leaf.
1 c flour
1/3 c brown sugar
1/2 c pecans, chopped
2 egg whites
2/3 c sugar
1-16oz pkg frozen strawberries, thawed
1-8 oz carton cool whip
Yields 12 servings
Cooking Day
In a medium bowl, add flour, brown sugar and pecans to melted butter. Mix thoroughtly with a fork. Crumble mixture and spread out on a baking sheet. Bake at 350 degrees for 20 minutes, stirring occasionally to break into smaller pieces. Cool. Pour half of crumbs into 9x9 baking sheet or disposable foil pan. For filling: beat egg whites until foamy. Gradually add sugar, beating until mixture forms soft peaks. Fold in strawberries and cool whip. spoon filling into baking dish. Top dessert with remaining crumbs. Cover with a layer of plastic wrap, then foil and freeze.
Serving Day:
Remove from freezer about 10 minutes before serving. Garnish each piece with a sliced fresh strawberry and fresh mint leaf.
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