½ cup butter, melted
1/3 cup brown sugar
1 cup flour
½ cup pecan, chopped
10 oz frozen strawberries
2 egg white
2/3 cup white sugar
8 oz cool whip
1. Mix butter, brown sugar and flour. Add pecan to the mix. Bake in a baking sheet at 350 for 20 minutes. Let cool completely. I usually just bake it in the same 9x13 baking dish. After taking out of the oven, I like to make the chunks smaller by pressing them with a fork.
2. In a big bowl, add strawberries, egg white and white sugar. Beat at high speed for 10 minutes. Fold in the whipped cream and stir to mix well. Thawing the strawberries ahead of time will make it easier to beat.
3. Spread half of the crunch on the bottom of a 9x13 baking dish, add strawberry mix, top with the remaining crunch. Freeze overnight.
Original Author:
Yan Barnett
Category:
Dessert
Ethnicity:
American
Healthiness Rating (1=not good, 10=good):
3
Favorite Memories/Stories:Labels: American, dessert