Frozen Strawberry Dessert
|All purpose flour||1 Cup (16 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs) (packed)|
|Cold butter||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Strawberries||2 Cup (32 tbs) (frozen, thawed, unsweetened)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Heavy whipping cream||1 Cup (16 tbs), whipped|
In a small bowl, combine the flour and brown sugar; cut in the butter until crumbly.
Stir in the pecans.
Press the mixture into an ungreased 9-in.square baking pan.
Bake at 350° for 14-16 minutes or until lightly browned.
Cool on a wire rack.
Crumble the baked pecan mixture; set aside 1/2 cup for topping.
Sprinkle the remaining mixture into an 8-in.square dish.
In a large mixing bowl, beat the strawberries, sugar and lemon juice until blended.
Fold in whipped cream.
Spread evenly into the dish.
Sprinkle with the reserved pecan mixture.
Cover and freeze dessert for 8 hours or overnight.