Strawberry Yummy with Cookie Crunch Topping
The ultimate frozen, refreshing and summertime dessert. The filling is light, airy, sweet and sandwiched between a crunchy cookie crumble.
Ingredients
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup crushed pretzels
- 1/2 cup butter softened
- 1 cup sugar
- 3 egg whites
- 1 tablespoon fresh lemon juice
- 1 1/2 cups frozen strawberries partially thawed
- Fresh whipped cream 3 or 4 cups or a small container of cool whip (8 oz).
Instructions
- Preheat oven to 375 degrees.
- In a food processor, add all cookie crunch ingredients and pulse until fine and well blended.
- Dump on to a cookie sheet. Spread out in a thin later (doesn't need to be pressed together or uniform)
- Cook for 10 minutes or until just starting to turn brown.
- Let cool completely before breaking apart.
- In a large electric mixer, add egg whites, sugar, lemon juice and strawberries.
- Beat with the wire whisk attachment on low until all combined, then turn to mixer to high speed.
- Whisk on high for 15 minutes (no this is not a typo. Fifteen minutes!)
- Remove from mixer once mixture is light and airy. Add 3 to 4 cups of fresh whipped cream, or a small tub of cool whip.
- Fold gently until mostly combined (doesn't have to be fully blended).
- In a 9x13 pan, sprinkle half the cookie crumbs.
- Pour strawberry yummy mixture on top and spread out evenly.
- Sprinkle remaining crumbs on top and freeze for a minimum of 3 hours, preferably overnight.