Frozen Strawberry Fluff

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup brown sugar
• 1 cup flour
• 1/2 cup finely chopped nuts
• 1 cup whipping cream
• 2 cups sliced strawberries (fresh or frozen)
• 3/4 cup sugar
• 1 -3 egg
• 1 teaspoon vanilla
• 1 tablespoon lemon juice

Recipe

• 1 mix first four ingredients with a pastry blender until crumbly.
• 2 pat into a 9x13 pan. (it doesn't need to go all the way to the edges. you will be crumbling this up.).
• 3 bake at 350 for 15-20 minutes.
• 4 after this has cooled, crush it into fine crumbs. reserve one third of the crumbs for topping, and spread the remaining crumbs evenly in the bottom of the pan.
• 5 whip the cream and set it aside.
• 6 combine remaining ingredients in a large mixer bowl and beat at high speed until very stiff.
• 7 combine strawberry mixture with whipped cream.
• 8 pour filling into crust and top with reserved crumbs, lightly pressing the crumbs into the filling.
• 9 cover and freeze until firm.
• 10 i always make double the crust amount because i end up munching it as i go. (how can you miss with butter, brown sugar and nuts, especially pecans?) if you do this you may want to bake your crust in a larger pan.
• 11 regarding the egg whites - i used only one the last time i made this, and in my kitchenaid it went all the way to the top of my bowl. it turned out great, but if you prefer a lighter filling, use 2 or 3 egg whites and it will be a little airier.
• 12 i always use frozen strawberries (unsweetened) to save time and work. i thaw a 16-ounce bag and just dump the whole thing in, juice and all. no need to slice them as the whipping will break them up.
• 13 depending on the power of your mixer and number of egg whites you use, you may have more filling than a 9x13 pan will accommodate. darn! you'll be forced to do some quality control!