Mile High Strawberry Dessert

This whipped, frozen strawberry dessert is a cool treat for a warm summer day. I've been making it for decades...ever since I tasted it at a barbecue one summer. It is from a local church cookbook...submitted by a Bev K. That happens to be the same Bev that is also a contributor to this very blog. With local strawberries now available...it's the perfect time for trying this flavourful frozen delight.

Crust:

• 1/2 cup melted butter
• 1 cup flour
• 1/4 cup light brown sugar
• 1 cup chopped pecans (or walnuts)

Preparation:

1. Place flour, brown sugar, chopped pecans and melted butter into a 9" x 13" pan.
2. Mix well.
3. Bake in a preheated oven at 350º for 20 minutes...stirring occasionally.
4. Pack crumbs firmly into the bottom of the pan with a fork.
5. Cool.

Strawberry Filling:

• 2 egg whites
• 1 cup sugar
• 2 cups sliced fresh strawberries or 1 box (10 oz.) frozen strawberries, partially thawed
• 2 tbsp. lemon juice
• 1 cup whipping cream
• fresh strawberries (optional)

Preparation:

1. Combine egg whites, sugar, berries and lemon juice in large, deep mixing bowl.
2. Beat on high speed until stiff...about 10 minutes.
3. Whip the whipping cream in a separate mixing bowl....and fold into the strawberry mixture.
4. Spoon over the cooled crumb crust in the pan.
5. Place in the freezer and freeze for at least 6 hours or overnight before serving.
6. Remove from the freezer about 10 to 15 minutes before serving.
7. Cut into squares and serve partially frozen.
8. Top individual servings with a dollop of whipped cream and sliced fresh strawberries (if desired).
   

Enjoy!