Yield: 12 Servings
|1 cup||All-purpose flour|
|¼ cup||Packed brown sugar|
|½ cup||Chopped walnuts|
|½ cup||Butter or margarine|
|2 tablespoons||Lemon juice|
|1 pack||(10-oz) frozen strawberries; partly thawed -or-|
|2 cups||Sliced fresh strawberries|
|1 cup||Whipping cream; whipped -or-|
|1 carton||(14.5-oz) frozen whipped dessert topping; thawed|
In bowl stir together flour, brown sugar, walnuts & butter. Spread evenly in 13x9x2-inch baking pan. Bake at 350 for 20 minutes, stir occasionally.
Remove from oven. Cool. Sprinkle ⅔ of mixture in bottom of same pan.
Reserve remaining mixture. In large mixer bowl combine egg whites, sugar, berries & lemon juice; beat at low speed until stiff peaks form (tips stand up straight), about 10-12 minutes. Fold in whipped cream. Spoon over mixture in pan; top with reserved crumbs. Freeze 6 hours or overnight. Cut in squares. Trim with fresh strawberries, if desired. Makes 12-15 servings.
MRS F.L. (DENISE) FRANKS, JR.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .