Great after Mexican food! (Which again means you've likely had it at my house). Actually, it's really good any time. You really want to use a stand mixer for this.
Crust
1 c. flour
1/4 c. brown sugar
1/2 c. butter
1/2 c. walnuts, chopped
Filling
1 c. sugar
2 T. lemon juice
2 egg whites
1 10 oz package frozen, sweetened strawberries, partially thawed
1 c. heavy cream, whipped
1/2 t. vanilla
Mix crust ingredients together and spread on cookie sheet. Toast at 375 degrees for 10 minutes, stirring occasionally, until golden brown.
Beat first 4 filling ingredients at high speed for 15 minutes. Fold in whipped cream and vanilla.
Spread half the cookie crumbs on the bottom of a 9 X 13 pan. Cover with the filling mixture and top with remaining crumbs. Freeze until ready to serve, at least 6 hours.
No comments:
Post a Comment