| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
c |
Margarine |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Finely chopped pecans |
| 1 |
c |
White sugar |
| 2 |
|
Egg whites |
| 2 |
ts |
Lemon juice |
| 1 |
ds |
Salt |
| 1 |
pk |
(10oz) frozen strawberries; partially thawed |
| 1 |
ct |
(8oz.) cool whip |
INSTRUCTIONS
CRUMB CRUST
FILLING
Crust: Mix all ingredients for crust with pastry knife until crumbly(a hand
mixer works well too). Spread on cookie sheet. bake at 375 for 10 minutes.
Stir often. Remove when light brown. Put 1/2 of crumbs in a 9x13-inch pan
and cool. Filling: Place all ingredients except cool whip in a large bowl
and beat on high speed of electric mixer for 20 minutes. Fold in Cool whip
and place over crumbs. Top with remaining crumbs. Freeze. Will keep well.
Posted to recipelu-digest Volume 01 Number 231 by EABoz@aol.com on Nov 9,
1997
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