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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
Crunch
1 cup flour
1/2 cup butter
1/4 cup dark brown sugar
1/2 cup chopped nuts
Strawberry Filling
2 egg whites
1 cup sugar
1 (10 oz) pkg frozen strawberries
2 tbsp lemon juice
1 tsp vanilla
1/2 pint heavy whipping cream, whipped
To make crunch: With fork, mix together the flour, brown sugar and oleo. Stir in nuts. Put in shallow pan (pie pan) and bake at 350 for 20 minutes, stirring occasionally. Cool.
To make the strawberry filling: In large mixer bowl, put egg whites, strawberries and juice, lemon juice and sugar. Beat at high speed for 20 minutes until mixture forms a high peak. Fold in whipped cream and vanilla.
Procedure - No. 1 option: Reserve some of the cooled crunch mixture for the top; add remainder to the strawberry filling. Pour filling into a 9 x 13 x 2 inch Pyrex dish. Sprinkle top with reserved crunch. Freeze for 6 hours.
No. 2 option: Use 2/3 of the crunch mixture to form a crust in bottom of 9 x 13 x 2 inch Pyrex dish. Fill with the strawberry filling and sprinkle with the remaining 1/3 of the crunch mixture. Freeze until firm. Serving suggestion: When ready to serve, spoon into stemmed dessert dishes or champagne glasses, and if desired, add Redi-Whip and top with a fresh strawberry or a stemmed cherry. Very pretty! This dessert is especially good during the hot summer months. Serves 8 to 10.
Note: If the strawberry filling is not as pink as you like, you can add a few drops of red food coloring when mixing.
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FROZEN STRAWBERRY CRUNCH
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
Crunch
1 cup flour
1/2 cup butter
1/4 cup dark brown sugar
1/2 cup chopped nuts
Strawberry Filling
2 egg whites
1 cup sugar
1 (10 oz) pkg frozen strawberries
2 tbsp lemon juice
1 tsp vanilla
1/2 pint heavy whipping cream, whipped
To make crunch: With fork, mix together the flour, brown sugar and oleo. Stir in nuts. Put in shallow pan (pie pan) and bake at 350 for 20 minutes, stirring occasionally. Cool.
To make the strawberry filling: In large mixer bowl, put egg whites, strawberries and juice, lemon juice and sugar. Beat at high speed for 20 minutes until mixture forms a high peak. Fold in whipped cream and vanilla.
Procedure - No. 1 option: Reserve some of the cooled crunch mixture for the top; add remainder to the strawberry filling. Pour filling into a 9 x 13 x 2 inch Pyrex dish. Sprinkle top with reserved crunch. Freeze for 6 hours.
No. 2 option: Use 2/3 of the crunch mixture to form a crust in bottom of 9 x 13 x 2 inch Pyrex dish. Fill with the strawberry filling and sprinkle with the remaining 1/3 of the crunch mixture. Freeze until firm. Serving suggestion: When ready to serve, spoon into stemmed dessert dishes or champagne glasses, and if desired, add Redi-Whip and top with a fresh strawberry or a stemmed cherry. Very pretty! This dessert is especially good during the hot summer months. Serves 8 to 10.
Note: If the strawberry filling is not as pink as you like, you can add a few drops of red food coloring when mixing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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