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Strawberry Crunch

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 67941

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1 cup plain flour
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter

Strawberry Filing

2 large egg whites
1 cup white sugar
2 cups fresh sliced strawberries
1 package (20 ounce size) frozen berries
1 carton (8 ounce size) whipping cream
2 teaspoons lemon juice


Mix crunch ingredients. Spread this mixture in a 9" x 13" pan and bake at 350 degrees F for 15 to 20 minutes; stir occasionally to break the pieces into crumbs. After cooking, set aside 1/3 of the crunch to use as topping.

Combine egg whites, white sugar, berries and lemon juice in a large mixing bowl. You want to use as large a bowl as you have available because the mixture expands as you beat it. Beat at a high speed for 10 to 15 minutes.

In a separate, smaller bowl whip the cream. Fold whipped cream into berry mixture. After the crunch has cooled, evenly distribute 2/3 of it across the bottom of the pan.

Cover crunch with berry and whipped cream mixture. Sprinkle the top with remaining 1/3 of crunch. Freeze until solid.

When you are ready to serve the strawberry crunch allow it to thaw just a little bit. This will make it easier to cut.

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Nutritional data has not been calculated yet.

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