1 c. flour
1/4 c. brown sugar
1/2 c. chopped walnuts
1/2 c. butter or margarine, melted
2 egg whites*
1 c. sugar
2 c. sliced fresh strawberries
2 Tbsp. lemon juice
1- 1 1/2 c. whipped topping
Directions:
1. Mix together flour, brown sugar, chopped walnuts, and melted butter. Sprinkle mixture on a cookie sheet, making pieces a little larger than peas. Bake at 350 degrees for 20 minutes, stirring occasionally to get even browning. Cool completely.
2. Spread most of the cooled crumb mixture on the bottom of a 9 x 13 pan, reserving some to sprinkle on top of the strawberry squares.
3. Combine egg whites, sugar, strawberries, and lemon juice in a large bowl. Beat with an electric mixer until stiff, at least 5-7 minutes. Fold in whipped topping. Pour mixture over the crumb crust and use reserved crust crumbs for garnish. Freeze overnight, then cut in squares and serve. Enjoy!
*Disclaimer: The egg whites used in this recipe do not get cooked. If this is something that bothers you or that you don't want to risk, I suggest not making this recipe.
Notes: This is my grandma's recipe and was a favorite of mine growing up. I love the light, fluffy, fresh filling combined with the crispy crust and topping.
