Frost Strawberry Squares

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Category: Dessert

The recipe was sweetly donated by a Sacred Heart Church parishioner, but Marilyn Wenzl, one of the founders of the Convent House, also remembers growing up on this tart and tasty dish. She says the frozen dessert always was a cool escape from hot summer nights.

Read the full story from our March/April 2013 issue here!

Number of Servings: 9
Ingredients: 1 cup flour
1/2 cup packed brown sugar
1/2 cup walnuts
1/2 cup melted butter
2 egg whites, room temperature
1/4 cup white sugar
1 10-oz pkg frozen strawberries, or
2 cups fresh berries
2 Tbsp lemon juice
1 4 1/2-oz carton whipped topping
Directions: Mix flour, brown sugar walnuts and butter in 9 x 13-inch pan. Bake 20 minutes at 350°, stirring occasionally, to create the crumble crust. Reserve 1/3 of crumble crust for topping. Combine egg whites, sugar, strawberries, and lemon juice in large mixer bowl. Beat on low until it begins to thicken, then put on high for 10 to 12 minutes, until peaks form. Fold in the whipped topping. Spread over crumbs in pan and top with remaining crumbs. Freeze 6 hours or overnight
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Nebraska Life July 2020 - July 2020
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