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Strawberry Crunch Dessert




Source of Recipe


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List of Ingredients





1 c. flour
1/4 c. packed brown sugar
1/2 c. chopped nuts or more
1 tsp. cinnamon
1/2 c. melted butter
1 c. sugar
2 egg whites (at room temperature)
1 (10 oz.) box frozen strawberries, thawed (I use 16 oz.)
1 Tbsp. lemon juice
8 oz. dish Cool Whip

Recipe



Mix the first 4 dry ingredients; stir into melted butter until well blended. Bake on large cookie sheet set at 350° for 20 minutes. Stir OFTEN. Mixture should be crumbly. Cool. Can be made ahead and stored in a tightly covered jar until needed.

In a large mixing bowl, beat the egg whites until foaming. Gradually add sugar, beating until very thick. Add strawberries and lemon juice. Beat until very light and fluffy. Add Cool Whip. In a 9 x 13-inch baking dish, place one half of the crumb mixture, then the strawberry mixture and then the other half of the crumbs; scatter evenly over the top. Freeze 8 hours or more. It keeps very well