A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Strawberry Crunch
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- #67941
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crunch
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
OR
1 package (20 ounce size) frozen berries
1 carton (8 ounce size) whipping cream
2 teaspoons lemon juice
directions
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.
added by
kaz711
nutrition data
Nutritional data has not been calculated yet.
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