This fun and interesting recipe is light and refreshing.
The interesting part is that it keeps growing and growing.
The interesting part is that it keeps growing and growing.
It truly is fluff.
1 cup flour
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup butter, softened
2 10 oz packages frozen strawberries in syrup, partially thawed
(In my area I can’t find 10 oz packages, I used a 23 oz package)
1 cup sugar
2 egg whites
1 cup whipping cream, whipped
( whipped topping can be substituted)
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup butter, softened
2 10 oz packages frozen strawberries in syrup, partially thawed
(In my area I can’t find 10 oz packages, I used a 23 oz package)
1 cup sugar
2 egg whites
1 cup whipping cream, whipped
( whipped topping can be substituted)
In a large bowl mix together until crumbly, the flour, brown sugar, pecans and butter. Press lightly into the bottom of a 9″ X 13″ X 2″ pan and bake at 350 degrees for 15 minutes. Cool crust. Crumble the cooked crust, leaving 1/2 in the bottom of the pan, reserving the rest for the top. In a LARGE mixing bowl, mix together the strawberries, sugar and egg whites. Whip for 15 minutes. Fold in whipped cream. Spread over crust and sprinkle the reserved crumbs on top. Freeze for at least 12 hours before serving.
Top whipping cream if desired.
Mary Ellen
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