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Ingredients: Crust and Topping:6 T Brown Sugar 1 1/2 C. Flour 1 C. Chopped Pecans 1 Stick Butter Filling: 2 Egg Whites 1 C. Sugar 2 10 Oz. Packages Frozen Strawberries (Partially Thawed) 2 T Lemon Juice 1 10 Oz. Carton Cool Whip Directions: 1. Preheat oven to 350 degrees.2. Mix crust/topping ingredients together and bake in a 9 x 13 pan for 20 minutes stirring every 5 minutes. Let cool. 3. Reserve half of the mixture for the topping. 4. Beat all the filling ingredients except for the Cool Whip at high speed for 10 minutes. 5. Fold in the Cool Whip. 6. Pour filling over the crust. 7. Garnish with the remaining crumbs. 8. Cover and freeze until serving time. Serve partially thawed. - Martha Patton Festival Chicken | Caliente Chocolate Cake Mama's Crab Meat Souffle Pumpkin Rolls | Scrambled Egg Casserole Spinach Sarah | Savory Tortilla Treats Red Velvet Cupcakes | Dirt Cake With Worms Caterpillar Cupcakes | Ladybug Cupcakes Baked Macaroni | Strawberry Dessert Shadea | Chicken Enchiladas Artichoke Brunch Casserole
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